Roasted Vegetable Pasta Primavera Recipe

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 the oven to 400 F.

Cook the pasta according to the package directions. Drain and set aside.

While the pasta is cooking, chop the red pepper, asparagus, mushrooms, and broccoli.

Add these chopped vegetables to a large baking sheet along with the whole grape tomatoes. Toss on the baking sheet with 1 tablespoon of the oil, ½ teaspoon of the salt, the oregano, and garlic granules. Put these in the oven and bake for 25-30 minutes or until they look browned.

Chop the onion and garlic and zest the lemon. Using the same pot that you cooked the pasta in, add the remaining oil and heat to medium high. Add the onion and garlic and cook for 5 minutes stirring frequently. Add a little water to the pot if it gets dry. Add in the broth, milk, and Parmesan cheese. Turn the heat down to low and cook for 5 minutes. Then add in the lemon zest, lemon juice, red pepper flakes, and the cooked pasta.

Stir to combine then top with fresh basil and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens