This roasted vegetable pasta primavera maximizes all the sweet flavors of roasted veggies. A super simple farfalle primavera recipe.
We just recently discovered a sweet little Winery and Bistro in our area. (its only been open for two years, yeah I am sharp and nothing gets past me, not!). They serve this awesome Pasta Primavera that we just fell in love with it. Since are always looking to improve or experiment with recipes so when we discovered this delicious roasted vegetable pasta primavera we had to duplicate it.
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Our version of this favorite Italian recipe contains red and green bell peppers, zucchini, yellow squash, eggplant, mushrooms, and purple onion. These vegetables are all roasted to a perfect caramelization to bring out and maximize all those flavors.
And since farfalle pasta is one of the hubby’s favorite pasta, we choose that but any pasta would be delicious in this simple recipe.
Roasted Vegetable Pasta primavera Recipe:
Ingredients
- Red Bell Pepper
- Green Bell Pepper
- Zucchini
- Yellow Squash
- Small Egg Plant
- Purple Onion
- Portobello Mushrooms
- Farfalle Pasta (bowtie or butterfly pasta)
- garlic cloves, minced
- olive oil
- Italian Seasoning
- Parmesan Cheese
- salt
- black pepper
Equipment Needed:
- Pasta Pot
- Sheet Pan
- Sharp knife
- Cutting board
- Garlic Peeler
How to make Roasted Vegetable Pasta Primavera:
Preheat your oven to 450 degrees. Start this farfalle primavera recipe by preparing your vegetables for roasting. Cut the zucchini and yellow squash into sticks. You can do this by cutting the ends off the squashes then cut into half. And then cut each half into half and slice into sticks.
Slice the peppers into half lengthwise and then remove all the seeds and membranes. Slice into strips and then cut strips in half to make sticks.
Cut off the top and the bottom the eggplant. Cut into half lengthwise and slice.
Peel the red onion and slice off the ends. Slice in half and then into thin slices.
Clean the mushrooms and slice into slices.
Place all the vegetables on two baking sheets, spreading them as thin as possible so they are able to roast.
Drizzle the vegetables plenty of with olive oil and toss to evenly coat the vegetables for roasting. Season with salt and black pepper.
Add the Italian seasoning and top with the minced garlic cloves. Toss all the vegetables to evenly mix. Place in the oven and roast for 35 minutes.
Toss and turn the vegetables a few times during the roasting. And continue to roast in oven until the veggies are caramelized and tender.
Meanwhile cook the farfalle according to the package directions until al dente.
Drain the pasta reserving 1-2 cups of the pasta water. Place the al dente farfalle pasta in a large serving bowl.
Add all the roasted vegetables to the farfalle pasta and toss. Add the grated parmesan cheese and enough of the pasta water to moisten for this farfalle primavera.
Season with additional salt and pepper to taste and serve with additional cheese sprinkled on top. We are very happy with this delicious Pasta Primavera recipe and we believe you will be also.
Other Pasta Recipes:
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roasted vegetable pasta primavera
This roasted vegetable pasta primavera maximizes all the sweet flavors of roasted veggies. A super simple farfalle primavera recipe.
Servings: 4
Calories: 289kcal
Ingredients
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1 Zucchini
- 1 Yellow Squash
- 1 small Eggplant
- 1 Purple Onion
- 8 Baby Portobello Mushrooms
- 1 16 oz bag Bow Tie Pasta Farfalle pasta
- 3 garlic cloves
- ¼ cup Olive Oil
- 1 tablespoon Italian Seasoning
- ½ cup grated Parmesan Cheese
- Salt to taste
- pepper to taste
Instructions
- Preheat your oven to 450 degrees. Start this primavera recipe by preparing your vegetables for roasting.
- Cut the zucchini and yellow squash into sticks. You can do this by cutting the ends off the squashes then cut into half. And then cut each half into half and slice into sticks.
- Cut the peppers into half lengthwise and then remove all the seeds and membranes. Slice into strips and then cut strips in half to make sticks.
- Cut off the top and the bottom the eggplant. Cut into half lengthwise and slice.
- Peel the red onion and cut off the ends. Slice in half and then into slices. Clean the mushrooms and cut into slices.
- Place all the vegetables on two baking sheets, spreading them as thin as possible so they are able to roast.
- Drizzle the vegetables plenty of with olive oil and toss to evenly coat the vegetables for roasting. Season with salt and black pepper.
- Add the Italian seasoning and top with the minced garlic cloves. Toss all the vegetables to evenly mix. Place in the oven and roast for 35 minutes.
- Toss and turn the vegetables a few times during the roasting. And continue to roast in oven until the veggies are caramelized and tender.
- Meanwhile cook the farfalle according to the package directions until al dente.
- Drain the pasta reserving 1-2 cups of the pasta water. Place the al dente farfalle pasta in a large serving bowl.
- Add all the roasted vegetables to the farfalle pasta and toss. Add the grated parmesan cheese and enough of the pasta water to moisten.
- Season with additional salt and pepper to taste and serve with additional cheese sprinkled on top. We are very happy with this delicious Pasta Primavera recipe and we believe you will be also.
Nutrition
Calories: 289kcal | Carbohydrates: 24g | Protein: 12g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 218mg | Potassium: 1326mg | Fiber: 9g | Sugar: 14g | Vitamin A: 1394IU | Vitamin C: 84mg | Calcium: 205mg | Iron: 2mg
Updated this recipe on 03/08/2022
Melissa Bo
Sunday 14th of December 2014
Thanks for sharing! This looks delicious!
Erin
Monday 26th of August 2013
looks delicious! Thanks for sharing!
Dawn
Monday 19th of August 2013
Wow Evelyn that pasta is loaded with goodness.Thanks so much, we loved it!
Miz Helen
Saturday 17th of August 2013
Hi Evelyn,Your Pasta Primavera looks so good, a nice cool salad for a hot summers day. Hope you are having a great weekend and thanks so much for sharing.
Kelley
Saturday 17th of August 2013
You had me at pasta! YUM!! Thanks for sharing! :)