This pasta primavera recipe is simply loaded with fresh vegetables and tossed in a delicate lemony cream sauce. Make this meatless meal that reheats well for easy lunches or leftovers. Double the pasta and sauce and you could easily make enough to share for a meal train dinner while keeping the other half for your family.
PREP TIME 10 minutesminutes
COOK TIME 25 minutesminutes
TOTAL TIME 35 minutesminutes
YIELD 8servings
Ingredients
1poundshort pastalike penne or farfalle
For the Primavera Vegetables:
6tbsp olive oildivided
1broccoli crownchopped into bite-sized florets
1red bell peppersliced into thick strips
1carrotpeeled and sliced into short strips
1small red onionsliced into thick strips
1zucchinisliced in quarters lengthwise and then cut into thick pieces
2yellow squashsliced in quarters lengthwise and then cut into thick pieces
Preheat the oven to 425°F and place a large pot of water to boil over high heat on the stovetop. Add a generous pinch or two of kosher salt to the water. You want the water boiling and the oven ready to go at the same time since you will add the veggies to the oven at the same time as you add the pasta to the boiling water so that the dinner finishes together.
Roast the Hearty Vegetables
Add the chopped broccoli, red peppers, carrots, and red onion to a large baking sheet. Drizzle 2 tablespoons of olive oil the vegetables and toss them to coat. Sprinkle a pinch of kosher salt and pepper over the top.
Roast the vegetables for 20 minutes. When they are finished, just turn the oven off and let them sit if you still need time to finish the pasta sauce.
Cook the Pasta
As soon as you add the vegetables to the oven, pour the pasta into the boiling water. Cook the pasta according to the package directions but on the shortest time possible. You may even want to cook it for 30 seconds - 1 minute LESS than instructed so it is very firm since it will absorb the liquid from the sauce and vegetables and you want the pasta to be al dente when you serve it.
Reserve 1 cup of the pasta's cooking water before you strain the pasta.
Once you drain the pasta, return the empty large pot to the stovetop. This is where you'll store the cooked vegetables as you prepare to toss the final dish together.
Saute the Delicate Vegetables & Build the Sauce
Shortly after you've added the pasta to the boiling water, add 2 tablespoons of olive oil to a large skillet over medium-high heat. Once the oil starts to shimmer, add the zucchini and squash. Stir to coat in the oil and cook for 7 - 9 minutes. To get the vegetables perfectly browned, don't stir them too often. Let them toast in the oil and just stir them a few times so both sides are softened.
Scrape the cooked squash and oil into the now empty pasta pot and set it aside.
Add another 2 tablespoons of olive oil to the skillet. Turn the heat down to medium-low and add the cherry tomatoes and stir. Let the tomatoes cook in the oil for 3 - 4 minutes or until warmed through and the skins just start to wrinkle.
Add the garlic to the pan and stir. Cook for 30 seconds. Scrape the tomatoes and garlic into the pasta pot with the cooked squash.
Add the wine to the skillet and whisk to deglaze the pan. Once the wine has reduced and thickened a little bit, squeeze the lemon juice into the skillet and stir.
Pour the heavy cream and add the Italian herb blend into the skillet and whisk until the sauce has combined and slightly thickened. Scrape the sauce into the pot with the cooked vegetables.
Assemble the Pasta
Scrape all the roasted vegetables from the oven into the pasta pot. Toss briefly to coat in the pasta sauce.
Add the pasta to the pot of vegetables and sauce. Toss gently to coat. If the mixture feels too dry, drizzle a little of the reserved cooking water to the dish, just a tablespoon or so at a time as needed.
Serve immediately with shredded parmesan cheese sprinkled over the top (optional).
Recipe Notes
Variations:
This is a fantastic vegetarian-friendly dinner idea but you could also serve it with your favorite grilled or baked chicken, shrimp, or fish if you want to add a bit of protein to your meal.Crushed red pepper flakes can be added to the pan of roasted vegetables if you prefer a little spice to your meal.