Easy Pasta Primavera recipe made with fresh seasonal vegetables which are roasted in the oven, then tossed with cooked pasta, butter and Parmesan cheese.
This pasta primavera is one of my favorite pasta recipes. It’s made a little differently than many pasta primavera recipes and what sets my version apart is that I roast the vegetables instead of sautéing them all together.
This vegetable packed pasta dish is one that can be enjoyed anytime of the year. It’s a very versatile recipe that can be adapted to include vegetables you have on hand or ones that are in season.
What Is Pasta Primavera?
Pasta primavera is a dish made with pasta and fresh vegetables. The word “primavera” means springtime in Italian. Pasta primavera originated as a meal made from the best and freshest of spring vegetables.
- Can I Use Other Vegetables? The vegetables I’ve used in this pasta primavera recipe are ones I had on hand and I happen to love this combination of flavors. Feel free to use vegetables you love or ones that are easily available to you. The key to pasta primavera is using the freshest vegetables available so be sure to keep the amounts of the vegetables you use similar to the amounts called for in this recipe.
- Other vegetables I love to use in this recipe include; peas, asparagus, eggplant, cauliflower, and green beans.
- Does Size Matter? When roasting the vegetables, make sure to cut the vegetables the same size so they cook evenly. One idea is to chop the vegetables a few days in advance and keep them in the refrigerator until you are ready to make your pasta primavera.
- Can I Add A Protein? Feel free to add a protein such as grilled chicken, shrimp, rotisserie chicken or slices of beef.
Best Pasta To Use
My favorite pasta to use when making pasta primavera is penne. I like its short shape and the size is usually similar to the size of the cut vegetables. I also love using farfalle, rigatoni, orecchiette, and fusilli. You can also use spaghetti, angel hair, and fettuccine if you want. Feel free to use regular pasta, whole wheat pasta, or gluten-free pasta.
See recipe box below for ingredient amounts and full recipe instructions.
- olive oil
- Italian seasoning or herbes de Provence
- salt and black pepper
- parmesan cheese
How To Make Pasta Primavera
- Roast the vegetables: Slice the vegetables and place them on a rimmed baking sheet. Toss the vegetables with olive oil, dried herbs, salt, and pepper. Bake in a 425 degrees F (220 degrees C) oven for 20 minutes. Transfer to a medium sized bowl.
- Cook the pasta: Fill a medium sized pot with water and bring to a boil. I like to add about 1/2 teaspoon of kosher salt to the water which helps to add flavor to the pasta. Cook until al dente, about 5 minutes.
- Mix everything together: Add the cooked pasta to the bowl with the vegetables. Stir in either 1 tablespoon of olive oil or 1 tablespoon of butter and a couple of tablespoons of grated Parmesan cheese. Feel free to add extra cheese, if you’d like.
Ways To Use Leftover Ingredients
If you have any ingredients left over from this pasta primavera recipe you might like to consider using them in any of these single serving recipes:
- Carrots: Mini Carrot Cake, Curried Carrot Soup, Lentil Stew
- Zucchini: Mini Zucchini Lasagna, Ratatouille, Vegetable Casserole
- Broccoli: Broccoli Cheese Soup, Cashew Chicken, Italian Pasta Salad
- Tomatoes: Pan Fried Okra and Tomatoes, Lentil Avocado Salad, Chicken Caprese
- Garlic: Meat Sauce, Chicken Cacciatore, Baked Beans
- Pasta: Roasted Vegetable Pasta Bake, Buttered Noodles, Baked Ziti
- Parmesan cheese: Eggplant Parmesan, Pasta Carbonara, Parmesan Crisps
What To Serve With Pasta Primavera
More Single Serving Pasta Recipes
Dishes Used In This Recipe
For this pasta primavera recipe, I use a 1-quart saucepan to cook the pasta and a small rimmed baking sheet to roast the vegetables. You can see the items used on our cookware page and on our bakeware page.
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- 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 ground black pepper
- ⅔ cup penne pasta (2-ounces)
- 1 tablespoon butter
- 2 tablespoons grated Parmesan cheese
- Heat oven to 425° F (220° C).
- On a small heavy baking sheet, toss all of the vegetables with the oil, dried herbs, salt, and pepper to coat. Baked until the vegetables begin to brown, 20 minutes.
- Meanwhile, cook the pasta in a medium-sized pot of boiling water until al dente, tender but still firm to the bite, about 5 minutes. Drain and place pasta in a medium sized bowl.
- Toss the pasta with the vegetable mixture to combine. Stir in the butter until melted and sprinkle with the Parmesan. Enjoy immediately.
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.
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