Vegetable Pasta Primavera (Printable Version)
Al dente penne with caramelized vegetables, aromatic herbs, and a tangy balsamic finish that creates a restaurant-worthy dish.
# Ingredients:
→ Vegetables
01 -
8 oz cherry tomatoes, halved
02 -
1 zucchini, sliced
03 -
1 yellow bell pepper, diced
04 -
1 red onion, sliced
→ Pantry Items
05 -
2 tbsp olive oil, plus extra for sautéing
06 -
1 tsp dried basil
07 -
1 tsp dried oregano
08 -
Salt and pepper to taste
09 -
8 oz penne pasta
10 -
2 tbsp balsamic vinegar
→ Fresh Aromatics
11 -
2 garlic cloves, minced
12 -
Fresh basil leaves for garnish
# Steps:
01 -
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
02 -
In a large bowl, combine cherry tomatoes, zucchini, bell pepper, and red onion. Toss with olive oil, dried basil, oregano, salt, and pepper until evenly coated.
03 -
Spread seasoned vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes until tender and caramelized.
04 -
While vegetables roast, cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
05 -
In a large skillet, sauté minced garlic in a drizzle of olive oil until fragrant, about 30 seconds.
06 -
Add roasted vegetables to the skillet with garlic and stir gently. Add balsamic vinegar and cooked pasta, tossing until well combined.
07 -
If mixture seems dry, gradually add reserved pasta water until desired sauce consistency is achieved.
08 -
Season with additional salt and pepper if needed. Serve immediately, garnished with fresh basil leaves.
# Notes:
01 -
Choose firm, glossy zucchini and ripe, sweet cherry tomatoes for best results.
02 -
Don't overcrowd the roasting pan - use two sheets if necessary for proper caramelization.
03 -
The reserved pasta water contains starch that helps create a silky sauce consistency.