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Let’s talk about turning simple ingredients into a delightful meal: Pasta Primavera. Tender pasta gets tossed with a mix of fresh, colorful vegetables and a light, buttery sauce. This dish captures the essence of springtime with its focus on fresh, seasonal vegetables. Easy to make for one person, it’s perfect for a quick lunch or comforting dinner. Roasting the vegetables brings out their rich flavor and texture, while the buttery Parmesan cheese sauce adds a touch of creamy goodness to the pasta.
Craving more pasta dishes that are both simple and tailored for one? Check out these mouth-watering options: zesty Pasta al Limone, classic Caprese Pasta, bursting with tomatoes and mozzarella, herby Pesto Pasta, and rich Pasta Carbonara.
Why You’ll Love This Recipe
- Simple Ingredients: Uses everyday items you likely already have in your kitchen.
- Customizable: Easily swap in your favorite or available vegetables.
- Healthy and Flavorful: Roasting the vegetables intensifies their flavors.
- Quick to Make: Ideal for a fast, satisfying meal without the fuss.
- Versatile Meal: Perfect for any time of the day, be it lunch or dinner.
Roasted Vegetable Pasta Primavera
Pasta Primavera, translating to “spring pasta” in Italian, is a vibrant Italian-American dish that celebrates the season’s fresh bounty. Traditionally featuring an array of colorful spring vegetables tossed with pasta, there are many variations of this classic recipe. This single serving version takes a twist by roasting the vegetables, concentrating their flavors and adding a delightful caramelized texture. The result is a light yet satisfying meal bursting with freshness, perfect for a quick and healthy lunch or dinner.
Ingredients
If you have any ingredients leftover from this easy pasta primavera recipe, check out our Leftover Ingredients Recipe Finder.
- Vegetables: The recipe uses a mix of carrots, zucchini, broccoli, tomatoes, and garlic. Feel free to get creative with what you have, like bell peppers, asparagus, or cauliflower. Just remember to keep the amounts similar to what’s listed to maintain a well-balanced dish. Freshness is key, so choose the freshest vegetables available.
- Olive Oil: Essential for adding flavor to the roasted vegetables. If you don’t have olive oil, avocado oil is a great substitute.
- Seasoning: Italian Seasoning or Herbes de Provence are recommended for their harmonious blend with the veggies. Alternatively, dried basil, oregano, or thyme can also do the trick.
- Pasta: You can use any shape of pasta. Want to make it healthier? Go for whole grain or legume-based pasta. For a gluten-free version, there are plenty of gluten-free pasta options out there.
- Butter: It’s all about adding a rich taste to the pasta. If you’re vegan or dairy-free, try using vegan butter or olive oil instead.
- Parmesan Cheese: This adds a lovely salty and savory element. If you’re looking for alternatives, pecorino romano or grana padano are excellent choices. For those on a vegan diet, nutritional yeast or vegan parmesan are good options.
Recipe Variations
This recipe is all about customization! Here are some ideas to create your perfect Primavera:
- Add Protein: Add grilled chicken, shrimp, or chickpeas for a heartier and more protein-packed meal.
- Use a Different Cheese: Don’t be limited to Parmesan! Experiment with different cheeses for a variety of flavors. Goat cheese would add a tangy touch, while feta crumbles offer a salty contrast.
- Fresh Herbs: For a burst of fresh flavor, stir in some chopped basil, parsley, or thyme after the pasta is cooked.
- Creamy Pasta Primavera: For a richer and more decadent sauce, try stirring in a splash of heavy cream or whipping cream.
- Spicy Primavera: Love a little heat? Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce for a touch of spice.
How To Make Pasta Primavera
- Roasting the Vegetables: Begin by slicing your chosen vegetables and arranging them on a baking sheet with raised edges. Drizzle these sliced veggies with olive oil, sprinkle them with dried herbs, salt, and pepper, and toss everything together to evenly coat. Bake in a preheated oven at 425°F (220°C) for about 20 minutes. Once roasted, move the veggies to a medium-sized bowl.
- Preparing the Pasta: Fill a medium-sized pot with water and set it on the stove to boil. For an added touch of flavor, incorporate approximately 1/2 teaspoon of kosher salt into the boiling water. Next, add your pasta, cooking it until it achieves an al dente texture, which should take around 5 minutes.
- Bringing It All Together: After the pasta has been cooked and drained, transfer it to the bowl with the roasted vegetables. Blend in either 1 tablespoon of olive oil or butter, and a few tablespoons of grated Parmesan cheese. You can always adjust the quantity of cheese according to your preference.
Expert Tips
- Choose Your Veggies: Don’t worry if you don’t have the exact vegetables listed in the recipe. Use whatever fresh vegetables you have in your kitchen.
- Even Cooking: When preparing your vegetables for roasting, aim to cut them into similar sizes. This ensures they cook evenly, giving you perfectly roasted veggies every time.
- Prep in Advance: To save time, you can chop your vegetables a few days before and store them in the refrigerator. This way, they’re ready to go when you’re ready to cook your Pasta Primavera.
- Add Protein: Want to make your dish more filling? Consider adding some protein like grilled chicken, shrimp, rotisserie chicken, or slices of beef. It’s a great way to turn this dish into a more substantial meal.
What To Serve With Pasta Primavera
Your single serving Pasta Primavera is delicious on its own, but why not take it to the next level with some complementary sides and drinks? Here are a few ideas to round out your meal:
- Crusty Bread: Enjoy a slice of warm, crusty bread on the side to soak up the remaining flavors on your plate.
- Wine Pairing: A chilled glass of white wine, like Pinot Grigio or Sauvignon Blanc, complements the fresh flavors of the vegetables beautifully.
- Garden Salad: Balance out the richness of the pasta with a simple green salad dressed with a light vinaigrette.
- Protein Powerhouse: For a heartier meal, add a side of lean protein like baked chicken thighs.
Frequently Asked Questions
Pasta primavera traditionally doesn’t have a heavy sauce. Instead, the olive oil used for roasting the vegetables and the butter stirred in at the end create a light and flavorful coating for the pasta. Craving something creamier? You can easily make an Alfredo sauce on the side and toss it with your pasta primavera for a richer flavor.
While most people enjoy pasta primavera hot, it’s perfectly fine to eat it cold as well. If you choose to serve it cold, consider chilling it thoroughly in the refrigerator for at least an hour to allow the flavors to meld.
Absolutely! If you want to make pasta primavera for two, simply double the amount of each ingredient.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: Easy Dinner Ideas For One
If you’ve tried this small batch pasta primavera recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Pasta Primavera For One
Equipment
Ingredients
- 1 small carrot -peeled and cut into thin strips (2-ounces)
- ½ small zucchini -cut into wedges or strips (2-ounces)
- ½ cup broccoli florets (2-ounces)
- 3 cherry tomatoes
- 1 garlic clove -chopped
- 1 tablespoon olive oil
- ¼ teaspoon Italian seasoning or herbes de Provence
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ⅔ cup dried penne pasta (2-ounces)
- 1 tablespoon salted butter
- 2 tablespoons grated Parmesan cheese
Instructions
- Heat oven to 425° F (220° C).
- Roast the vegetables: On a rimmed baking sheet, toss all of the vegetables with the oil, dried herbs, salt, and pepper to coat. Bake until the vegetables begin to brown which takes about 20 minutes. Once roasted, move the vegetables to a medium-sized bowl.
- While the vegetables are roasting, prepare the pasta: Fill a medium-sized pot with water and set it on the stove to boil. For an added touch of flavor, incorporate approximately ½ teaspoon of kosher salt into the boiling water. Next, add your pasta, cooking it until it achieves an al dente texture, which should take about 5 to 8 minutes. Drain the pasta and add it to the bowl with the vegetables
- After the pasta has been cooked and drained, transfer it to the bowl with the roasted vegetables. Blend in the butter and Parmesan cheese. You can always adjust the quantity of cheese according to your preference.
- Transfer to a plate and enjoy!
Notes
- Choose Your Veggies: Don’t worry if you don’t have the exact vegetables listed in the recipe. Use whatever fresh vegetables you have in your kitchen.
- Even Cooking: When preparing your vegetables for roasting, aim to cut them into similar sizes. This ensures they cook evenly, giving you perfectly roasted veggies every time.
- Prep in Advance: To save time, you can chop your vegetables a few days before and store them in the refrigerator. This way, they’re ready to go when you’re ready to cook your Pasta Primavera.
- Add Protein: Want to make your dish more filling? Consider adding some protein like grilled chicken, shrimp, rotisserie chicken, or slices of beef. It’s a great way to turn this dish into a more substantial meal.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I tried this recipe and it is delicious. I used a red bell pepper and carrot as my vegetables. I will be making it again tomorrow night. What I like with single serving recipes is that no leftovers when since I am one person, I don’t have to eat it for days. Thanks Joanie
You are most welcome. I’m so happy you are enjoying our recipes!
Made this tonight, super quick and easy and delicious! Thanks for the recipe!
GREAT RECIPE
WHAT KIND OF WINE
WOULD YOU RECOMMEND
WITH THIS RECIPE.
THANK YOU PAT.
I would recommend a light Sauvignon Blanc or a dry Rosé. If you prefer reds, a Pinot Noir would be lovely.
I’m thinking this would also work great in the air-fryer!
I haven’t tested this recipe in an air fryer but if you make the pasta with one please let me know how it turns out.