Pasta with Roasted Vegetables
Pasta primavera with roasted vegetables and delicious herb and tomato butter sauce for a veggie loaded weeknight dinner!
Also try Cod with Tomato and Herb Butter. It’s made in a similar tomato butter sauce and the reader reviews are outstanding.
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Penne Primavera
When it comes to easy veggie-loaded weeknight dinners…I’m all in! Especially ones that require little prep and are all about the veggies.
This pasta primavera with roasted veggies is just that! It’s made with a mix of simple veggies that are roasted with Italian seasoning. Then tossed in herb and tomato butter sauce.
It’s such a delicious twist on our penne primavera recipe with creamy pesto sauce. It pairs well with chopped antipasto salad for an easy meal.
What is Roasted Veggie Pasta Made Of?
Primavera sauce is so light and flavorful made with fresh vegetables and delicious tomato herb butter.
- Olive oil
- Garlic
- Grape Tomatoes
- Chicken Stock
- Butter
- Parsley
- Parmesan
I like to use small shaped pasta for this dish, such as penne. But you can substitute whole wheat, gluten-free, or any type of pasta.
How to Make Roasted Vegetable Pasta
This roasted vegetable pasta comes together fairly easily. You just have to give time for the liquid to reduce when making the herb sauce.
The sauce adds a little extra something to the pasta and tastes like no other pasta primavera out there.
- Toss cut-up vegetables with olive oil and Italian seasoning. Roast until tender.
- In a pan, sauté garlic with grape tomatoes.
- Then add the vegetable broth or chicken stock and let the mixture reduce by half.
- In the end, stir in butter and fresh parsley.
- Toss with cooked pasta, roasted vegetables, and Parmesan.
How to Serve Veggie Primavera
Hearty and filling yet light and flavorful all at once, this pasta primavera pairs well with just about anything. Try serving it as a side with main courses like:
How to Store Vegetable Pasta Primavera
Store leftovers in an airtight container in the refrigerator for up to 4 days. For the best results, reheat your pasta in a saucepan over medium heat. Add a small amount of water or broth to freshen everything back up. Or, enjoy leftovers cold like a pasta salad!
This recipe does not freeze well, becoming soggy and unappetizing once thawed.
Video: How to make Pasta Primavera with Roasted Vegetables
More Easy Pasta Recipes
If you try veggie primavera, please leave a star rating and a comment letting us know how you liked the recipe.
Veggie Primavera
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 6 1x
- Category: Main
- Method: Roasted
- Cuisine: Italian
Description
Pasta primavera with roasted vegetables and delicious herb and tomato butter sauce for a veggie loaded weeknight dinner!
Ingredients
Vegetables
- 1 1/4 lbs. (about 6 cups) fresh vegetables cut into strips*
- 3 Tbsp. olive oil
- 2 tsp. Italian seasoning
- Kosher salt and pepper, to taste
Pasta + Sauce
- 8 oz. dry small shaped pasta, such as penne
- 2 Tbsp. olive oil
- 2 garlic cloves, minced
- 1 pint grape tomatoes
- 1 cup vegetable broth or chicken stock
- 3 Tbsp. butter
- 1/4 cup fresh chopped Italian parsley
- 1/4 cup grated Parmesan cheese
- Kosher salt and pepper, to taste
Instructions
Vegetables
- Preheat the oven to 450 degrees F. Line a large sheet pan with parchment paper and set aside.
- In a large bowl, toss together the vegetables, olive oil, and Italian seasoning. Season with salt and pepper, to taste. Arrange the vegetables in a single layer on the sheet pan.
- Roast for 20 minutes or until the vegetables are tender and lightly golden brown.
Pasta + Sauce
- Cook pasta according to package directions. Drain.
- In a large sauté pan, heat olive oil over medium heat. Add garlic and tomatoes, and cook for about 2 minutes.
- Add stock and simmer, uncovered, until the mixture is reduced by half, about 13-15 minutes.
- Remove the pan from the heat and immediately stir in the butter until melted and parsley. Season with salt and pepper, to taste.
- Add the hot pasta to the sauce, stirring to combine. Then gently stir in the vegetables and Parmesan cheese. Taste for salt and pepper, and serve.
Notes
*You can mix and match any of these vegetables: zucchini, yellow squash, white onions, bell peppers, asparagus, and portobello mushroom.
Nutrition
- Serving Size:
- Calories: 353
- Sugar: 3 g
- Sodium: 123.8 mg
- Fat: 19.9 g
- Carbohydrates: 35.7 g
- Protein: 10.5 g
- Cholesterol: 18.9 mg
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
The sauce for this was amazing! I used vegetable broth. The whole family loved it. Thank you so much for this recipe!
I made this last night for a fussy family… they loved it and continually commented how yummy it was. I used zucchini, peppers, onions, broccoli and mushrooms. I also added in sundried tomatoes in the last toss to give the dish more depth of tomato flavor. I love roasted veggies but never thought to use in a primavera. Thank you so much for this recipe… this is a keeper!
Thank you Nancy! So happy the family approved. Appreciate your feedback.
So delicious and easy to throw together! I had just roasted a bunch of veggies (carrots, zucchini, butternut squash, red peppers, red onion, broccoli florets, and sliced mushrooms) and was looking for ideas of how to use them. Your recipe was super easy to tweak/adapt. I just added a generous scoop of roasted veg to the pasta.
I only had half a pint of grape tomatoes, so in went a can of diced tomatoes. Because my veggies were seasoned only with salt and pepper, I tossed freshly dried basil into the sauce to boost the flavor.
My husband loved this dish. He never missed the meat! Thank you, Katya! It’s a keeper.
Thank you Kim! So happy you enjoyed it and made it work with you had .
Delicious, simple, with great directions! I made this last night for dinner using leftover roasted veggies and one link of sausage cut up small. I only had linguine so I ended up adding about 1/2-3/4 cup of the pasta liquid at the end once I mixed everything together. I also added the zest of 1 lemon for some extra flavor and it was delicious (would have been great without too though as yours is written.)
Love love love!!! This was right up my alley! I love veggies and roasting them just takes them to a whole new level. Will definitely be making this again.
So happy to hear that. Thank you for feedback Joanie.
Loved it! Great meatless main.
Thank you!
Delicious recipe!
We had a big dinner so I doubled the recipe
I’m definitely going to make it again (and again)
Thank you
Thank you! I’m so happy to hear you enjoyed it.
This was so delicious! I need a vegetarian main for my sister so I subbed vegetable broth. Crowd pleaser!
I substituted veggie broth because my daughter is a vegetarian and it was super delicious! I’m definitely going to be making this part of our regular meal plan!
Thanks for the recipe! I tried it for dinner with my sister, brother-in-law, and my husband. They all thought it was tasty!
Thank you! So happy to hear you all enjoyed it.
Tasted delicious. I didn’t have any fresh parsley, so I used Swiss chard instead.
I’m just waiting for my sauce to simmer down! I cannot wait I am so excited my whole body from my hair to my toes (and the hair on them) is trembling!! The smells are filling up the whole house and my kids cant stay out of the kitchen.
I hope you enjoy it! Thank you for feedback.
The primavera is divine, I roasted aubergine, peppers, courgettes, mushrooms, red onions and pumpkin, all cut into bite-sized pieces, in the oven and served them on top of the pasta, delicious
Thank you Lis! I appreciate that.
The flavors in this recipe are spectacular, and directions are perfect ????????! Thanks so much ????delish!
Thank you Donna! So happy to hear that.
Loved this recipe!
I love how this Pasta Primavera is absolutely loaded with vegetables! I also love that you roasted them. So much more flavour this way. What a great recipe!
I’m really looking forward to giving this recipe a try. I absolutely love pasta! This pasta primavera looks so light yet so satisfying. Wonderful recipe Katya!
I have made this twice now and I love it. I have used broccoli and cauliflower when I didn’t have enough of the other vegetables. I have also had to used romo tomatoes as I didn’t have cherry tomatoes. Still was delicious!
Thank you Sharmay! That’s what I love about this dish is that you can use just about any veggies. So glad you love it. thanks for your feedback 🙂
Yummy! Made this last night and it was absolutely the best pasta primavera ever!
Thanks so much Kimberly! So glad you enjoyed it.