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Pasta Primavera with Roasted Vegatables


  • An assortment of in-season vegetables that can be quickly roasted (go for a colorful mix!)
    • 1  lb. thin asparagus, trimmed and cut into 1-inch lenghts
    • 2 pints sweet cherry tomatoes
    • 4 yellow zucchini, cut into 1/2-inch wide 1/4 rounds
    • 1 purple onion, medium sliced
    • 1/4 lb. baby mushrooms (baby bella, shiitake, etc.), if large slice in half
    • 4 leeks, trimmed, cleaned and washed in cut in 1/2-inch wide 1/2 rounds
  • Extra-virgin olive oil
  • Kosher salt
  • Black pepper
  • 1 lb. good quality dried strand pasta (such as bucatini, chitarra, spaghetti, etc.)
  • 2 tbsp. unsalted butter
  • Grated Parmigiano Reggiano cheese to taste–and extra for the table when serving
  • Chopped parsley or basil for a nice topping


  1. Preheat oven to 400℉.
  2. Prepare the vegetables as indicated. You want to get them all bitesized but they will shrink considerably when you roast them.
  3. Spread the vegetables out on a sheet pan and liberally coat with olive oil, salt and pepper.
  4. Roast in the oven for about 30 minutes, tossing them once with a spatula.
  5. While the vegetables are roasting, prepare a pot for the pasta over a high flame. When boiling, add a big handful of salt. Have a heatproof cup nearby to hold about 1 cup of the pasta cooking water.
  6. Cook the pasta per the package directions to just al dente. The pasta will continue to cook when added to the vegetables. Reserve 1 cup of pasta water, then drain the pasta.
  7. In a large skillet over medium heat, add the drained pasta, the roasted vegetables and any accumulated juices. Add the butter and gently stir to achieve a sauce-like texture. Add a little pasta water to loosen it up.
  8. When you’re happy with the consistency, add some cheese and stir into the mixture.
  9. Top with chopped basil or parsley and serve with more cheese.