Pasta Primavera

April 18, 2012 · 9 comments

in healthy,italian,pasta,quick and easy,vegetarian

Now that it’s starting to warm up, I’m getting really excited about spring and summer produce. I’m a bit early with this, I know, but I just couldn’t wait any longer!

This dish is adaptable to pretty much any vegetable (I definitely plan on adding asparagus next time), is healthy, and is on the table in under 30 minutes. ┬áThe most time consuming part is cutting the vegetables, which really doesn’t take long at all (though it can be harder if you have a veggie stealer on your hands). The pasta cooks while the vegetables are roasting, and then all you need to do is toss everything together, add a handful of cheese and you’re done.

I love that the vegetables are roasted, because it really heightens their flavor (not to mention, you don’t have to sit over a stove stirring vegetables). Though I didn’t add it this time, I think a little fresh basil would be great to finish this off, and if you’re a fan of heat, a pinch of crushed red pepper wouldn’t hurt either. But even as it stands, it’s a simple and tasty pasta dish that I will no doubt enjoy in various forms throughout the spring and summer.

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