Pasta Primavera

Farfalle pasta tossed with roasted veg and cream served alongside grated Parmesan cheese

 

Springtime is here!

In Italian, Primavera means springtime.  Springtime with its awakening gardens and brighter days.  So it makes sense that a pasta primavera be filled with all the garden has to offer.  A colorful rainbow of fresh vegetables and mushrooms.

Now if I am going to toss all those lovely fresh vegetables together with pasta, I intend on bringing out the most flavor from all the ingredients.  For me, this means roasting the veg in the oven with olive oil and fresh thyme before adding them to the pasta with some cream and a light sprinkling of lemon zest.

This recipe is not only is it delicious but it is quick to make and healthy.  Wash your veg, do a little chopping, sprinkle it with fresh thyme and olive oil and roast it in the oven before mixing it with some cooked pasta and cream.  Voila!  A tasty one-pot dinner for the whole family.  Add some chicken or shrimp for protein (if you want) or leave it vegetarian.

 

Farfalle pasta tossed with roasted vegetables and cream

 

 

Cut raw vegetables on an oven tray
Wash all vegetables. Half the mushrooms and cherry tomatoes. Cut green beans and red bell peppers into bite-size pieces no bigger than 1 in/ 2 cm. Remove garlic cloves from skins and cut off the rough stems. Lay all vegetables (mushrooms, cherry tomatoes, green beans, peas, red bell pepper and garlic cloves) out on a baking tray. Drizzle with olive oil, sea salt, freshly cracked pepper and fresh thyme leaves.  Toss until evenly coated.
Roasted vegetables on an oven tray
Place in the oven and roast for 20 minutes or until vegetables are cooked to your liking.
Boiled farfalle pasta in a metal colander
Meanwhile, bring a large pot of water to boil and cook pasta according to directions.  You’ll want it slightly al dente so that it won’t break off and lose its shape when tossed with the sauce.  ALWAYS make sure to salt the pasta water.  My recommendation is 1 tbsp of sea salt per 2 liters.  It should taste like salty soup. When pasta is cooked to your liking, drain and set aside.
Farfalle pasta tossed with roasted vegetables and cream
Bring cream and lemon zest to a boil in a large pot over medium-high heat. When bubbly, add cooked pasta and roasted veg.  Make sure to include any roasting juices let over in the pan.
Farfalle pasta tossed with roasted vegetables and cream served alongside grated Parmesan cheese
Toss to combine and serve with a dusting of good cheese like fresh Parmesan or Asiago cheese.
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Farfalle pasta tossed with roasted vegetables and cream served alongside grated Parmesan cheese

Pasta Primavera


  • Author: Spicepaw
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: Serves 4-6 1x
  • Diet: Vegetarian

Description

This pasta primavera is made with an assortment of vegetables roasted with olive oil and fresh thyme then tossed in cream and farfalle pasta.#healthyrecipes #pasta #vegetables #vegetarian #easydinners #midweekmeals


Scale

Ingredients

  • 1 head of garlic (cloves removed and stems cut off)
  • 1215 button mushrooms
  • 1 red bell pepper
  • 12 dozen cherry tomatoes
  • a handful of fresh green beans
  • 1/3 cup of peas (fresh is best but if you are in a pinch, frozen does just as well)
  • 2 TBSP fresh thyme leaves
  • 68 TBSP of extra virgin olive oil
  • 500 g bowtie or penne pasta
  • 250 ml cream
  • Parmesan cheese for dusting
  • a light sprinkling of finely grated lemon zest

Instructions

  1. Preheat oven to 220 C/ 450 F.
  2. Wash all vegetables.
  3. Half the mushrooms and cherry tomatoes.
  4. Cut green beans and red bell peppers into bite-size pieces no bigger than 1 in/ 2 cm.
  5. Remove garlic cloves from skins and cut off the rough stems.
  6. Lay all vegetables (mushrooms, cherry tomatoes, green beans, peas, red bell pepper and garlic cloves) out on a baking tray.
  7. Drizzle with olive oil, sea salt, freshly cracked pepper and fresh thyme leaves.  Toss to evenly coat.
  8. Place in the oven and roast for 20 minutes or until vegetables are cooked to your liking.
  9. Meanwhile, bring a large pot of water to boil and cook pasta according to directions.  You’ll want it slightly al dente so that it won’t break off and lose its shape when tossed with the sauce.  ALWAYS make sure to salt the pasta water.  My recommendation is 1 tbsp of sea salt per 2 liters.  It should taste like salty soup.
  10. When pasta is cooked to your liking, drain and set aside.
  11. Bring cream and lemon zest to a boil in a large pot over medium-high heat.
  12. When bubbly, add cooked pasta and roasted veg.  Make sure to include any roasting juices let over in the pan.
  13. Toss to combine and serve with a dusting of good cheese like fresh Parmesan or Asiago cheese.
  • Category: Pasta, Vegetarian
  • Method: roasting
  • Cuisine: American

Keywords: Pasta Primavera, Vegetarian, Vegetables, pasta, easy

Yum

 

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