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Roasted Vegetable Pasta Primavera Recipe with penne, zucchini, cherry tomatoes, roasted red peppers, onions, basil, Parmesan, and extra virgin olive oil.

Roasted Vegetable Pasta Primavera

A vibrant Mediterranean dinner combining al dente penne pasta with sweet oven-roasted zucchini, blistered cherry tomatoes, red bell pepper, and caramelized red onions, tossed in a light garlic olive oil sauce and finished with fresh basil and Parmesan.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course, Side Dish
Calories: 385
Ingredients Method Notes

Ingredients
  

  • - 10 oz approx. 3 cups dried penne pasta
  • - 1 cup cherry or grape tomatoes left whole
  • - 1 small zucchini sliced into half-moons
  • - 1 small red bell pepper sliced into strips
  • - 1/2 large red onion cut into thick wedges
  • - 3 tbsp extra-virgin olive oil divided
  • - 3 cloves garlic finely minced
  • - 1 tsp dried Italian seasoning
  • - 1/4 tsp red pepper flakes optional
  • - 1/3 cup freshly grated Parmesan or Pecorino Romano cheese
  • - 1/4 cup fresh basil leaves chiffonade or torn
  • - Salt and freshly cracked black pepper to taste

Method
 

Roast the Vegetables:
  1. Preheat oven to 400°F (200°C). Toss whole cherry tomatoes, zucchini half-moons, red bell pepper strips, and red onion wedges with 2 tbsp extra virgin olive oil, Italian seasoning, salt, and pepper on a baking sheet. Spread in a single layer and roast for 15-20 minutes until tender and caramelized around the edges.
Cook the Pasta:
  1. Bring a large pot of salted water to a boil. Cook penne until al dente. Reserve 1/2 cup of starchy pasta water, then drain pasta.
Infuse the Oil:
  1. In the empty pasta pot, heat remaining 1 tbsp olive oil over medium-low heat. Sauté minced garlic and red pepper flakes for 1 minute until fragrant.
Combine and Toss:
  1. Turn off heat. Dump cooked penne, warm roasted vegetables, and baking sheet juices directly into the garlic oil.
Emulsify and Finish:
  1. Add half the grated cheese and a splash of reserved pasta water. Toss gently to create a light glossy sauce. Top with remaining cheese and fresh basil before serving.

Notes

- Do not overcrowd the baking sheet so the vegetables roast properly instead of steaming.
- Always reserve starchy pasta water to bind the olive oil sauce.
- For extra plant-based protein, fold in a can of rinsed chickpeas or white navy beans.
NUTRITION (Per Serving):
- Calories: 385 kcal
- Carbohydrates: 56g
- Protein: 12g
- Fat: 13g
- Saturated Fat: 3g
- Sodium: 320mg
- Fiber: 5g
- Sugar: 5g