EFK Tested
EFK Roasted Vegetable Pasta Primavera
A bright, vegetable-forward pasta built for a family dinner: roasted zucchini, squash, peppers, tomatoes, and broccoli tossed with penne, garlic, lemon, Parmesan, and basil.
From the EFK recipe collection
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Heat the oven to 425°F. Toss the zucchini, yellow squash, bell peppers, broccoli, tomatoes, and onion with 3 tablespoons olive oil, 1 teaspoon salt, and the black pepper. Spread in a single layer on a rimmed sheet pan.
- 2. Roast 20–25 minutes, stirring once, until the vegetables are browned at the edges and just tender.
- 3. Meanwhile, bring a large pot of well-salted water to a boil. Cook the pasta until al dente. Reserve 1 cup pasta water, then drain.
- 4. Heat the remaining tablespoon olive oil in a large skillet over medium-low. Add garlic and crushed red pepper and cook about 30 seconds, just until fragrant.
- 5. Add pasta, roasted vegetables, lemon zest, 2 tablespoons lemon juice, Parmesan, and 1/2 cup pasta water. Toss until glossy, adding more pasta water as needed.
- 6. Fold in basil and parsley. Taste for salt, finish with more Parmesan, and serve hot.
Equipment
Large rimmed sheet pan; large BlueStar stockpot; colander; de Buyer 12.5-inch skillet; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; large serving bowl.
Food safety & storage
Refrigerate leftovers within 2 hours in shallow containers and use within 3–4 days. Reheat only the portion needed until steaming hot. Keep grated cheese refrigerated until use.
View this recipe on the original EFK website ↗