Roasted Veg Pasta Primavera
Italy's celebration of spring vegetables — pasta primavera with a twist: instead of the typical blanched vegetables, everything is roasted at high heat (courgette, asparagus, cherry tomatoes, peppers) until caramelised, then tossed with pasta, lemon zest, Parmesan and fresh herbs. Roasting transforms the flavour completely.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Toss all vegetables and garlic with olive oil, salt and chilli flakes. Roast at 230°C/445°F for 20–25 minutes until caramelised and slightly charred.
About 5 min
Cook pasta al dente. Reserve 100ml cooking water. Drain.
About 14 min
Squeeze the roasted garlic cloves out of their skins; mash and mix with a splash of pasta water.
About 14 min
Toss hot pasta with roasted vegetables, garlic paste, lemon zest, lemon juice and pasta water as needed to create a light sauce.
About 14 min
Stir in Parmesan; adjust seasoning. Top with fresh basil. Serve immediately with extra Parmesan.
About 3 min
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 18 g
- Carbs
- 72 g
- Fat
- 14 g
- Fibre
- 8 g
- Sugar
- 10 g
- Sodium
- 480 mg
Contains: gluten, dairy
You might also cook
All Italian recipes
Recipe by Boon Tools.