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5 from 23 votes

Pasta Primavera with Roasted Vegetables

Delicious Pasta Primavera with roasted vegetables. Simple pasta dinner with packed with veggies , herbs and spices, no cream or sauce but with bursting flavors.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: #Pasta, #Pastaprimavera, Dinnerrecipes, Pastawithvegetables
Servings: 8
Calories: 130kcal
Author: Swathi (Ambujom Saraswathy)

Ingredients

  • 4 carrots
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 zucchini
  • 1 onion
  • 2 -3 cloves garlic
  • 20 cherry tomatoes halved
  • 4 tablespoon olive oil
  • ½ cup parmesan cheese
  • ½ teaspoon pepper
  • ½ teaspoon parsley
  • ½ teaspoon rosemary
  • ½ teaspoon oregano
  • ¼ teaspoon red chili flakes
  • 1 teaspoon salt
  • 2 sprigs of basil
  • 2 tablespoon of pasta water/ stock

Instructions

  • Pre-heat oven to 425F and line the baking sheet with non-stick aluminum foil and set aside.
  • Wash and slice the veggies in 2-inch-long slices and place it in baking sheet.
  • Also slice thin slices of garlic.
  • Add herbs, spices, and salt and olive oil and mix well
  • Roast it in a pre-heated oven for 16 -18 minutes.
  • In as sauce pot cook the pasta all dente according to manufacturer’s instructions.
  • Drain the pasta and mix in with roasted veggies, cherry tomatoes and parmesan cheese mix well if your find the pasta is on dry side add pasta water to make it smooth
  • Sprinkle with chopped basil and enjoy

Video

Nutrition

Calories: 130kcal | Carbohydrates: 10g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 423mg | Potassium: 407mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5964IU | Vitamin C: 68mg | Calcium: 101mg | Iron: 1mg
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