Easy Pasta Primavera

• porsjoner: Serves – 6 people
• aktiv tid: 20 min
• total tid: 40 minutes

Ingredienser

2 zucchini, sliced into half moons

2 yellow squash, sliced into half moons

2 to 3 carrots, peeled and cut into short sticks

1 red bell pepper, sliced into strips

1 yellow or orange bell pepper, sliced into strips

1 red onion, sliced into half moons

3 large garlic cloves, minced

1 tablespoon dried oregano, plus more for garnish

1 ½ teaspoons fresh thyme leaves, plus more for garnish

Kosher salt

Black pepper

Extra virgin olive oil

12 ounces short pasta of your choice (I like farfalle)

8 ounces grape tomatoes, halved

1 large lemon, zested

½ cup parmesan cheese, plus more for garnish

Fremgangsmåte

Get ready. Preheat your oven to 450°F. Bring a large pot of water to a boil, then season generously with kosher salt.

Season the vegetables. Place the zucchini, squash, carrots, bell peppers, and onion in a large mixing bowl (save the tomatoes for later). Add the garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle enough extra virgin olive oil to coat the veggies (about 3 tablespoons). Toss to coat.

Roast the veggies. Spread the vegetables on a large sheet pan so they’re in one layer (you may need to use two pans). Roast on the middle rack for 10 minutes. Give them a good stir, spread them out again, and continue to roast until they’re tender and starting to brown at the edges, about 10 minutes more.

Boil the pasta. While the vegetables roast, cook the pasta in salted boiling water according to the package (about 10 to 12 minutes). Just before it’s cooked to your liking, reserve one cup of the pasta cooking water, then drain.

Finish the pasta. Transfer pasta to a large bowl and season with salt and pepper to taste. If you’d like, add a sprinkle more of oregano and fresh thyme. Add the roast vegetables, tomatoes, and lemon zest. Add a splash of the pasta cooking water and a drizzle of extra virgin olive oil. Toss to combine.

Notater

Leftovers: Allow the pasta to cool completely, then cover tightly and refrigerate for up to 4 days.

Other vegetable options: Change up the vegetables according to what you have on hand. Broccoli, green beans, and asparagus will also work in this recipe.

Add protein: Cut up some of this quick lemon chicken or grilled chicken and toss in the pasta. Or make this grilled shrimp (remove the shrimp from the skewers and toss in the pasta)

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