Easy Pasta Primavera Recipe

Method6 steps · about 40 min

1. 1

   Step 1: Preheat the oven to 450°F. Wash the vegetables, lemon (1 large) and thyme. Slice the zucchini (2), yellow squash (2) and onion into half-moons, peel and cut the carrots (2–3) into short sticks, slice the peppers into strips and mince the garlic (3 large). Halve the grape tomatoes (8 oz) and zest the lemon; keep the tomatoes and zest separate for the finish. No lemon juice is needed.

   Uses 2 zucchini, sliced into half-moons · 2 yellow squash, sliced into half-moons · 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 · 8 oz grape tomatoes, halved · 1 large lemon, zested

2. 2

   Step 2: Toss the prepared roasting vegetables and garlic with the tablespoon of oregano, 1½ tsp thyme, a generous pinch of salt and black pepper. Coat with about 3 tbsp olive oil. Spread in one layer on one or two large sheet pans, leaving the tomatoes and zest aside.

   Uses All the cut zucchini, squash, carrots, peppers, onion and garlic from step 1 · 1 tbsp dried oregano · 1½ tsp fresh thyme leaves · Kosher salt, as needed for pasta water, vegetables and finishing · Black pepper, to taste, divided between vegetables and finishing · About 3 tbsp extra virgin olive oil, enough to coat the roasting vegetables

3. 3

   Step 3: Roast the vegetables on the middle rack for 10 minutes. Meanwhile, bring the pasta water to a boil and follow step 5 so the pasta cooks while the vegetables roast.

   First vegetable roast · 10 minUses All the seasoned roasting vegetables from step 2

4. 4

   Step 4: Stir the vegetables, spread them back into a single layer and roast for about 10 minutes more, until tender and beginning to brown at the edges. Continue only as needed to reach that texture.

   Second vegetable roast · 10 minUses All the vegetables after the first roasting phase in step 3

5. 5

   Step 5: Season the boiling pasta water with salt and cook the dry pasta according to its package directions, about 10–12 minutes as a guide, until cooked to your liking. Before draining, reserve 1 cup of the cooking water. Drain the pasta, keeping that reserved water separate.

   Uses 12 oz dry farfalle or another short pasta · Water, enough to cook the dry pasta; reserve 1 cup after cooking before draining · Kosher salt, as needed for pasta water, vegetables and finishing

6. 6

   Step 6: Toss the drained pasta with the roasted vegetables, halved tomatoes and lemon zest. Add a splash of reserved cooking water and a drizzle of finishing olive oil to lightly coat and loosen the pasta; retain any unused water separately. Season with salt and pepper and optional extra oregano or thyme. Divide among six bowls, sprinkle the ½ cup grated Parmesan over the servings, and add extra Parmesan only if desired. Serve immediately.

   Uses All the drained pasta from step 5 · All the roasted vegetables from step 4 · All the grape tomatoes and lemon zest prepared in step 1 · A splash from the 1 cup reserved in step 5, adding only as needed to loosen the pasta · ½ cup grated Parmesan cheese · Extra virgin olive oil, a drizzle to finish the pasta · Kosher salt, as needed for pasta water, vegetables and finishing · Black pepper, to taste, divided between vegetables and finishing