Pasta Primavera Recipe- Learn with Experts: I replace the heavy cream in my recipe for Pasta Primavera with a lighter sauce that is flavored with lemon, which allows the vibrant seasonal veggies to take center stage. This vegetarian spaghetti is perfect for weeknights since it is quick and simple to prepare, healthful, and done in just forty minutes.
Pasta Primavera Recipe- Learn with Experts
- In an effort to simplify things as much as possible, I often prepare pasta primavera using a sheet pan.
- When I want the vegetables to be just delicate, sweet, and slightly crisped at the edges, I just mix them with olive oil and herbs and roast them until they feel just right.
- On the other hand, I am in the process of boiling some pasta and putting together a vibrant and fresh salad, such as a panzanella or lemon parmesan lettuce salad.
- This primavera dish is a great way to celebrate fresh veggies regardless of the season, and it can be used in a variety of scenarios.
- That means there is never a dull moment! Even when I do prepare it, I almost never use the same ingredients again.
- 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
- Prepare to go. Preheat your oven to 450 degrees Fahrenheit. Prepare a big pot of water by bringing it to a boil, and then season it with kosher salt in a considerable amount.
- Vegetables should be seasoned. The zucchini, squash, carrots, bell peppers, and onion should be placed in a big mixing bowl. The tomatoes should be saved for a later use. Add the thyme, garlic, and oregano to the mixture. Add a generous amount of kosher salt and freshly ground black pepper to taste. About three tablespoons of extra virgin olive oil should be drizzled over the vegetables in order to coat them. Turn over to coat.
- Make the vegetables roast. Create a single layer of veggies on a big sheet pan by spreading them out in a single layer (you may need to use two pans). Ten minutes should be spent roasting on the center rack. Continue to roast them for about ten minutes longer, giving them a good toss, spreading them out once more, and continuing to roast them until they are soft and beginning to brown at the edges.
- Bring the spaghetti to a boil. Cook the pasta in salted boiling water according to the instructions on the box for around ten to twelve minutes while the veggies are roasting. Set aside one cup of the water that was used to cook the pasta, and then drain it just before it reaches the desired level of doneness.
- Put an end to the spaghetti. Put the pasta in a big bowl, and then season it with salt and pepper according to your preferences. If you prefer, you may season the dish with a little bit additional oregano and fresh thyme. Incorporate the roasted veggies, tomatoes, and the zest of the lemon. Include a few drops of the water that was used to boil the pasta, as well as a few drops of extra virgin olive oil. To mix, give it a toss.
- Calories: 307.5kcal
- Carbohydrates: 57.2g
- Protein: 13.5g
- Fat: 3.7g
- Saturated Fat: 1.7g
- Polyunsaturated Fat: 0.6g
- Monounsaturated Fat: 0.8g
- Cholesterol: 5.7mg
- Sodium: 162.5mg
- Potassium: 785.3mg
- Fiber: 6.3g
- Sugar: 9.5g
- Vitamin A: 5322.5IU
- Vitamin C: 92.1mg
- Calcium: 171mg
- Iron: 2.2mg
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