Roasted Veggie Pasta Primavera
- Prep Time: 30
- Cook Time: 40
- Total Time: 45
- Category: pasta
- Method: roasted
- Diet: Vegetarian
Ingredients
Roasted Veggies
3 peppers (red, orange, yellow) thinly sliced
10 shallots, sliced or quartered
2 onions (mixed best, 1 red onion, one sweet or yellow) thinly sliced
3 medium carrots, shredded or sliced into thin logs
3 zucchini, sliced into sticks
3 yellow squash, sliced into sticks
Olive oil
2 Tbl Herbs de Provence or Italian Seasoning
Parmesan Reggiano, freshly grated best
fresh basil finely chopped (and/or 2 Tbl pesto)
2 fresh garlic cloves, minced or pre-minced
salt and pepper to taste
1 box Pasta plus bowties or penne
1 cup fresh cherry or grape tomatoes , halved
Instructions
Start by slicing all veggies in similar size pieces and spread onto 2 sheet pans. Drizzle with olive oil, sprinkle on seasoning and salt and pepper, and toss around. Grate about 1/4 cup freshly grated parmesan reggiano over the top and roast at 375 for about 45 minutes.
While veggies are roasting, put on water and cook pasta. After draining, return to pot and add the 2 Tbs of pesto, the minced garlic, the cherry tomatoes and the basil. Then add all the yummy goodness of the roasted veggies and olive oil from the sheet pans (it will look like a silky sauce almost). toss together and top with more basil and grated parmesan if desired. Serve warm or room temperature.
Notes
Keywords: roasted veggie, veggies, pasta primivera, vegetarian, meal prep, macros
Find it online: https://www.edifuls.com/roasted-veggie-pasta-primivera/