Roasted Vegetable Pasta Primavera
View original ↗
Simply Scratch · by Laurie McNamara

Roasted Vegetable Pasta Primavera

NUTRITION · PER SERVING60M COOK
CAL 17%·PRO 23%
CARBS 45G55% OF CAL
7G FIBER32G OTHER6G TOTAL SUGAR
FAT 12G32% OF CAL
2G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful mix of roasted vegetables tossed with spaghetti, Parmesan, and seasonings. A healthful pasta dish that celebrates fresh produce.

mainitalianpastavegetarian
View the full recipe on Simply Scratch →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 1/4 cup olive oil
  • 2 medium shallots (sliced)
  • 4 cloves garlic (minced)
  • 2 medium carrots (peeled and sliced into thin half-moons)
  • 1 bunch broccoli (trimmed into florets)
  • 8 ounces crimini mushrooms (quartered)
  • 6 asparagus spears (trimmed into 1 inch pieces)
  • 1 small yellow squash (halved and cut into half-moons)
  • 1 small zucchini (halved and cut into half-moons)
  • 1/2 pint cherry tomatoes (or your favorite, halved)
  • 1/2 red bell pepper (diced)
  • 1 cup frozen petite peas (thawed)
  • 1/2 cup freshly grated Parmesan (plus more for serving)
  • 1 tablespoon italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)
  • 12 ounces spaghetti noodles
  • 1/2 cup pasta water (reserved from cooking pasta)
  • 1/3 cup toasted pine nuts
PREP
25M
SODIUM
344MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.