Oven roasted veggies make this Pasta Primavera Recipe a great dinner-time treat.
"Primavera" in Italian is the word for "spring", and this easy pasta recipe really evokes a sense of the season when you see it in all it's colorful glory.
Colorful because of the veggies like orange carrots, yellow squash, bright green zucchini, and red tomatoes.
If this becomes a favorite for you, feel free to change it up with your favorite green vegetable in place of zucchini.
You could try kale or spinach for example. Or even peas in a pinch.
Pasta with vegetables never looked (or tasted) so good!
Cook the pasta according to the directions on the box, making sure to salt it appropriately.
While that is cooking, prepare your veggies.
Preheat your oven to 425 degrees.
Cover 2 medium sized baking pans with tinfoil.
In a bowl, toss together all of your veggies with the olive oil, salt, pepper, oregano, garlic and onion powders and red pepper flakes.
Spread them out evenly over the two baking sheets and pop into the oven.
Let cook for about 10 minutes or so, then stir them to allow even cooking. The veggies should start to brown and be tender in about 20 minutes.
In the meantime, drain your pasta, reserving about a cup of the liquid in the pot.
Toss your pasta together with the oven roasted vegetables and fresh basil.
If the pasta seems too dry, add a little bit of the reserved cooking water.
If you like it extra-seasoned, add additional salt and pepper to taste.
Mix in the cheese or serve it separately for each individual to top their own.
Serve this dish piping hot!