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I love this bright pasta loaded with veggies—it's our weeknight fix when we want something tasty but packed with greens. All those colorful vegetables tossed with noodles and a zingy, buttery sauce feel both like a treat and something good for you.
I first whipped this up one spring, inspired by a haul of local produce. Even my kids—who usually push veggies away—polished off their plates and begged for more. Now it’s our favorite Sunday bite whenever we want something refreshing that won’t leave us heavy.
Lively Ingredients
- Cherry tomatoes: Toss these in at the end—they bring a juicy pop and sweet punch that stands out next to the roasted veggies.
- Parmesan cheese: Grate it fresh for that salty finish that binds everything. Parmesan is what rounds out every forkful.
- Fresh basil: Sprinkle on top for bursts of green and a heady aroma you just can’t get from the dried stuff.
- Garlic: Sautéed gently, it adds serious flavor that will have everyone wanting seconds.
- Fresh lemon: Zest and juice kick everything up, cutting through any butter richness.
- Butter: The secret to the sauce’s silky feel. Grab a good one, or use your fave plant-based version.
- Italian seasoning: A handy herb blend that saves time and gives the whole thing a cozy, earthy taste.
- Olive oil: Helps everything get golden and crisp in the oven and keeps veggies from sticking to your pan.
- Fresh seasonal vegetables: Carrots, peppers, red onion, summer squash, and zucchini—all sliced up bring tons of color and texture.
- Pasta: Penne’s perfect, but any short noodle that grabs sauce works. Gluten free? Go for it!
Step-by-Step Directions
- Finish and Serve:
- Right before you plate up, toss in that Parmesan and fresh basil. Taste it one last time since cheese is salty—maybe you won't need extra salt. Dig in while it’s hot and flecked with herbs—it’s best that way!
- Combine Everything:
- Start by tossing the pasta and veggies together and splash in a bit of that reserved pasta water. Stir until it’s all mixed and glossy, adding more water a little at a time if it seems sticky. Don’t forget—add tomatoes last so they stay juicy and bright!
- Make the Sauce:
- Stick with the pot you used for pasta—there’s useful leftover starch there. Set it over low heat, melt butter, then toss in the garlic so it doesn’t brown. Stir in lemon juice and zest for a fragrant kick. Let them bubble for a few seconds, then take off the heat.
- Roast the Veggies:
- Drizzle veggies with olive oil and a heavy shake of seasoning. Spread them out (single layer!) on your baking tray so everything gets roasted, not steamed. Set your oven to 425°F and let those edges get toasty.
- Prep the Veggies:
- Chop everything into similar bite-size pieces—two inches works well. Trim off the woody ends from asparagus. This way, it all cooks evenly and every bite has just the right texture.
- Boil the Pasta:
- Fill a big pot with water, dump in a generous fistful of salt, then bring it to a solid boil. Add pasta and cook till just al dente (about 8–10 mins, but check the box). Save half a cup of pasta water before draining, then set noodles aside for now.
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When I put this dish on the table for the first time, my husband wondered where the meat was. One forkful in, he admitted it was the best pasta I'd ever cooked. The roasted veggies bring such bold, rich flavor, even the meat lovers won’t miss a thing.
Veggie Swaps
This is a dish you can swap around with what’s fresh at the market. In summer, skip asparagus and swap in kernels of sweet corn and some extra tomatoes. When fall rolls around, brussels sprouts and butternut squash roast up sweet and caramelized. Cold out? Use carrots, parsnips, and toss in some kale—the oven gives it a crispy edge. The way you cook it stays the same, no matter the veggies.
Prep Ahead Tips
Sure, this is best right after you toss it all together, but you can work ahead if you’re short on time. Roast the veggies up to 2 days before and stash them in the fridge. Boil the noodles last minute, then warm the veggies in your butter sauce for a couple minutes before adding noodles. This keeps colors bold and stops everything from getting mushy.
Protein Options
If you’re after extra protein, you’ve got lots of choices. Grilled chicken sliced up soaks up all that lemony goodness. Shrimp is awesome with the sauce too. Want to keep it veggie? Toss chickpeas or white beans on the sheet with your veggies and roast—they get crispy on the outside but creamy inside.
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Packed with veggies and colors, this pasta is about to be your favorite weeknight staple—crazy easy, flexible with whatever vegetables you’ve got, and bursting with fresh flavor every time!
Frequently Asked Questions
- → Can I use different vegetables in this pasta primavera?
For sure! Mix in any veggies you like or have on hand. This time, we use asparagus, peppers, onion, squash, and zucchini, but you can toss in peas, carrots, cauliflower, mushrooms, or broccoli. Anything goes—just use what you enjoy.
- → Is this dish suitable for vegetarians?
Yep, this pasta’s meatless as is. It does have cheese and butter, so it’s not vegan, but go ahead and swap for vegan butter and your favorite plant-based cheese if you’d like.
- → How can I make this pasta primavera gluten-free?
Just cook your favorite gluten-free noodles instead. Everything else in the meal is naturally gluten-free, so your swap’s all you need for a celiac-friendly dinner.
- → What's the best way to reheat leftover pasta primavera?
Warm it gently on the stove or nuke it in the microwave. Pour in a splash of water first so things don’t get dry, and stir now and then as it heats to keep it nice and even.
- → Can I add protein to this pasta dish?
Absolutely! Grilled chicken, sautéed shrimp, or canned beans are great. Just cook them separately, then mix them in with the veggies and pasta before serving.
- → Why reserve pasta water for the sauce?
The cloudy water from boiling pasta helps the sauce turn creamy and stick to everything. It blends the butter and lemon juice together, too. If things are too thick, splash a bit in as needed to loosen it up.