The Best Pasta Primavera with Roasted Vegetables

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach offers similar nutrients, while dried herbs are more affordable.

cherry tomatoes

🥗Healthier: sundried tomatoes

💰Cheaper: canned tomatoes

Sundried tomatoes provide intense flavor, while canned are cost-effective.

Preheat oven to 450°F.

Prepare the vegetables: half and slice zucchini into half-moons, cut squash into similar shapes, slice bell peppers into strips, cut carrots into sticks, and chop red onion.

Mince garlic (3-6 cloves) and add to the vegetables.

Season the vegetables with dry oregano, fresh thyme, kosher salt, black pepper, and a generous drizzle of extra virgin olive oil; coat well.

Spread the vegetables on a large sheet pan and roast in the oven.

Cook pasta according to package instructions, seasoning with salt, pepper, oregano, and fresh thyme.

Combine roasted vegetables with the cooked pasta, adding cherry tomatoes and lemon zest, and toss together with a bit of reserved pasta water.

Finish with grated parmesan cheese and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens