Roasted Vegetable Pasta Primavera

Pasta Primavera is a dish which originated in Italy in the 1970s.

The word “primavera” means springtime in Italian. In an era before seasonal cooking was commonplace, pasta primavera was the recipe to order for the best and brightest of spring vegetables.  Today the recipe can be adapted to “pasta and vegetables” (regardless of the season).

Penne Pasta Primavera is a delicious and healthy meal that is full of crunchy veggies and tender pasta. Finished off with a simple sauce of chicken broth and fresh lemon juice and topped with Parmesan cheese, perfect for Meat Free Monday!

MISE EN PLACE (preparation)

YIELD: Serves 4


450 gr Fusilli Pasta Penne Pasta will also work
¼ cup / 60ml Olive Oil  
2 cloves Fresh Garlic Minced
3 Large Carrots Small cubes
½ head Broccoli Cut into small florets
2 Small Zucchini Cut into disks of 1.5cm in width.
1 Red/Yellow Pepper Seeds removed and then cut into strips of 1.5cm in width
Handful Baby Mushrooms Sliced
Handful Baby Tomatoes Sliced in half
To taste Fresh Basil leaves  
½ cup / 125ml Cream  
½ cup / 125ml Parmesan Cheese (or similar hard cheese) Grated
To taste Salt and pepper  
*Use a selection of vegetables you have available, as long as they are suitable for oven roasting/grilling.


  1. Use a roasting tray and place the prepared vegetables (without the fresh basil leaves) in the tray.  Add the garlic and drizzle the vegetables with olive oil.  Season with salt and pepper.
  2. Roast the vegetables at 180 degrees Celsius, until tender and cooked.
  3. Bring a large pot of salted water to a boil. Add salt to the water and then add the pasta to water and cook until al dente, according to package directions.
  4. Drain water from pasta. Return the pasta back to the pot and add the cooked vegetables, cream and Parmesan cheese. Carefully fold and stir to combine everything. Season again with salt and pepper. Serve warm, topped with fresh basil and Parmesan cheese. Enjoy!


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