Pasta Primavera


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.  The 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.

Pasta Primavera

9 thoughts on “Pasta Primavera

  1. I love that Zachary is a veggie stealer! Such a rare quality in someone so young. 🙂

    This pasta is totally my kind of meal. Full of veggies and just downright tasty!

  2. I love this Giada recipe and make it all the time in the spring/summer. I love the roasted veggies even though my house gets unbearably hot from the oven being on. 🙂

  3. One of my favorite warm weather meals. Quick and easy, delicious, and a ton of veggies! Love your addition of Herbes de Provence too – I have a big jar, but don’t use the stuff enough.

  4. You’ve reminded me how much I love this recipe. Roasting the veggies makes such a huge difference. I don’t think I’ve ever blogged it and I need to change that ASAP!

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