Fresh vegetables roasted and tossed with pasta in a delicious cream sauce. This dish is hearty, full of flavor, variety, and colors, with a base that pairs well with whatever veggies you have on hand. Vegetarian.
Course Main Course, Side Dish
Cuisine American, Italian
Keyword Italian, Pasta Primavera, Pasta Primavera with Roasted Vegetables
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 81-cup servings
Calories 424kcal
Author thedachshundmom
Ingredients
16ouncesthick pasta of choice (campanelle, cavatappi, fettucine, etc)
Roasted Vegetables
2Tbspolive oil
2Tbsplemon juice
salt and pepper to taste
1smallhead of broccoli, cut into floretsapprox. 2 cups
1largecarrot, sliced thinapprox. 1/4 cup
1mediumzucchini, thinly sliced and quartedapprox. 1 cup
1smallsummer squash, thinly sliced and quartedapprox. 1 cup
1/2bunchasparagus, snapped and cut into 2 inch piecesapprox. 1 cup
1/2cupgrape or cherry tomatoes, halved
1/3largesweet or bell pepper, choppedapprox. 1/3 cup
Optionalswap ins: snap peas, sweet peas, mushrooms, etc.
Primavera Sauce
2Tbspbutter, unsalted
1/2tspsalt
black pepper, to taste
3clovesgarlic, minced
1/3cupwhite or yellow onion, mincedapprox. 1/3 of a medium onion
1/2cupwhite wineor sub veggie broth
1cupheavy cream
1cupreserved pasta water*
1/3 to 1/2cupfinely grated parmesan cheese
Optional:fresh basil leaves, tornor use 2 tsp dried basil
Instructions
Preheat oven to 425 * F for the veggies and boil a stockpot of water for the pasta
Roast the Veggies
Line a large baking sheet with foil.
In a large bowl, whisk together the 2 Tbsp olive oil and 2 Tbsp lemon juice with a pinch of salt and pepper. Toss all veggies in to coat and spread in a single layer on the baking sheet.
Roast veggies undisturbed for 15-20 minutes or until softened and beginning to brown. Remove from oven and leave on tray but set aside.
Prepare the Primavera Sauce
While veggies are roasting, cook the pasta according to package directions for al dente.*Reserve 1 cup of the pasta water for later.
Meanwhile, melt the 2 Tbsp butter in a large skillet on medium. Saute onion for 2-3 minutes or until soft. Add in the minced garlic, salt and a dash of pepper. Cook for 1-2 minutes more, until fragrant.
Stir in the wine, scraping up the onion and garlic bits from the bottom of the pan if necessary. Heat through.
Whisk in the heavy cream and let simmer, stirring occasionally for 5-6 minutes.
Make the dish
Drain pasta (again, reserving 1 cup of the pasta water). Return pasta to the stockpot or desired large, family style serving bowl.
Remove the sauce from heat and stir in the grated parmesan cheese, a little at a time to avoid clumping. Whisk in 1/4 cup reserved pasta water to thin.
Pour the sauce over the pasta and toss to coat evenly. Add a little more pasta water if needed (I only ever need 1/4 to 1/2 cup total).
Fold in the roasted veggies and fresh basil, tossing gently to coat veggies with sauce.
Serve with more parmesan and salt/pepper if desired. Enjoy immediately or refrigerate leftovers and use within 3 days.
Notes
Certain cheeses can clump when heated. If your parmesan clumps, simply stir it in and let it sit in the sauce then remove the "clump" before serving. You'll still have plenty of flavor! A few things can help with this:
adding the cheese a little at a time and whisking vigorously after each addition
using freshly grated parmesan instead of the grated shelf-stable kind (it often has added fillers to prevent it from melting)
Almost any steamed or roasted veggies can be used. Use up whatever you have on hand or add in seasonal favorites. Try to keep volume to around 6 cups of veggies.
This dish is best served immediately, but leftovers are delicious! I occasionally add a little water when reheating in the microwave.
Looking to make this dish healthier?
swap in milk for 1/2 of the heavy cream
use more veggies and lower the amount of pasta
use zucchini noodles for 1/2 or all of the pasta
*Yes, we have found vegetarian parmesan!! We have been using the Trader Joe's finely grated refrigerated parmesan or Organic Valley shredded parmesan. Both give authentic, delicious flavor without animal rennet. Hurray!!