Description
Pasta primavera with roasted vegetables and delicious herb and tomato butter sauce for a veggie loaded weeknight dinner!
Ingredients
Units
Scale
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