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Pasta Primavera

Suzy Karadsheh
This pasta primavera recipe features a light, lemony sauce (no cream!) and a medley of fresh vegetables. Feel free to adjust the produce depending on what is in season! If you’d like extra protein, throw in some quick lemon chicken or grilled shrimp skewers.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Dinner, Lunch, Main Course, Side Dish, side salad, starter
Cuisine American, Italian, Mediterranean
Servings 6 People
Calories 307.5 kcal


  • zucchini sliced into half moons
  • 2 yellow squash sliced into half moons
  • 2to3 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
  • teaspoons fresh thyme leaves plus more for garnish
  • Kosher salt
  • Black pepper
  • olive oil Extra virgin
  • 12 ounces short pasta of your choice I like farfalle
  • 8 ounces grape tomatoes halved
  • 1 large lemon zested
  • ½ Cups parmesan cheese plus more for garnish


  • Get ready. Preheat your oven to 450°F. Bring a large pot of water to a boil, then season generously with kosher salt.
  • Season the vegetables. Place the zucchini, squash, carrots, bell peppers, and onion in a large mixing bowl (save the tomatoes for later). Add the garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle enough extra virgin olive oil to coat the veggies (about 3 tablespoons). Toss to coat.
  • Roast the veggies. Spread the vegetables on a large sheet pan so they’re in one layer (you may need to use two pans). Roast on the middle rack for 10 minutes. Give them a good stir, spread them out again, and continue to roast until they’re tender and starting to brown at the edges, about 10 minutes more.
  • Boil the pasta. While the vegetables roast, cook the pasta in salted boiling water according to the package (about 10 to 12 minutes). Just before it’s cooked to your liking, reserve one cup of the pasta cooking water, then drain.
  • Finish the pasta. Transfer pasta to a large bowl and season with salt and pepper to taste. If you’d like, add a sprinkle more of oregano and fresh thyme. Add the roast vegetables, tomatoes, and lemon zest.


  • Leftovers: Allow the pasta to cool completely, then cover tightly and refrigerate for up to 4 days. 
  • Other vegetable options: Change up the vegetables according to what you have on hand. Broccoli, green beans, and asparagus will also work in this recipe.
  • Add protein: Cut up some of this quick lemon chicken or grilled chicken and toss in the pasta. Or make this grilled shrimp (remove the shrimp from the skewers and toss in the pasta)
This recipe is sponsored by Mediterranean Supermarket 
Keyword italian, italian dish, mediterranean pasta dish, pasta