Pasta Primavera For One
This single serving pasta primavera recipe features roasted vegetables tossed with pasta, butter, and Parmesan for a simple, flavorful meal.
Servings: 1 serving
Equipment
Ingredients
- 1 small carrot -peeled and sliced
- ½ small zucchini -cut into wedges or sliced
- ½ cup broccoli florets
- 3 cherry tomatoes
- 1 garlic clove -chopped
- 1 tablespoon olive oil
- ¼ teaspoon Italian seasoning or herbes de Provence
- ¼ teaspoon kosher salt plus extra for salting the pasta water
- ⅛ teaspoon coarsely ground black pepper
- ⅔ cup uncooked penne pasta (2-ounces)
- 1 tablespoon salted butter
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven to 425°F (220°C).
- On a rimmed baking sheet, toss the vegetables with olive oil, dried herbs, salt, and pepper. Roast for about 20 minutes, until they begin to brown. Transfer to a medium bowl.
- Bring a medium pot of water to a boil. Add 1/2 teaspoon kosher salt and the pasta. Cook until al dente, about 5 to 8 minutes. Drain and add the pasta to the bowl with the vegetables.
- Stir in the butter and Parmesan cheese. Adjust the cheese to taste.
- Transfer to a plate and serve.
Notes
- Use What You Have: Any fresh vegetables will work, no need to stick to the exact ones listed.
- Cut Evenly: Chop vegetables into similar sizes so they roast evenly.
- Prep Ahead: Save time by chopping vegetables a few days in advance and storing them in the fridge.
Nutrition
Serving: 1serving | Calories: 417kcal | Carbohydrates: 31g | Protein: 10g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 39mg | Sodium: 795mg | Potassium: 569mg | Fiber: 5g | Sugar: 6g | Vitamin A: 9440IU | Vitamin C: 67mg | Calcium: 149mg | Iron: 2mg
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