Ingredients: tablespoons Extra Virgin Olive Oil, cloves Garlic - minced (about 1 tablespoon), teaspoon Lemon zest - grated, grams Penne pasta - or any pasta of your choice, Yellow squash - halved and cut into thick slices, Green zucchini - halved and cut into thick slices, cup Green peas (Matar), Broccoli - cut into florets, cups Cherry tomatoes - halved, cup Parsley leaves - for garnish, teaspoons Parmesan cheese - grated (optional for garnish), and Pepper - to taste, Vegetarian diet
Instructions: To start preparing Roasted Vegetable Pasta Primavera Recipe, firstly get all the ingredients ready.In a small mixing bowl, combine oil, garlic and lemon zest and set aside.Heat a pot of water for pasta to boil, sprinkle a teaspoon of salt. Add in the penne pasta. Cook for at least 10-12 minutes until the pasta is cooked to al dente (just cooked). Once done drain the water from the pot and reserve a small portion of pasta water (about 50-75 ml) separately.And wash the pasta under the running water.Drizzle some olive oil, and toss it well so that all the pasta is coated evenly and set aside. Heat a sauce pan with oil, add green zucchini & yellow squash and sprinkle some salt and roast the zucchini until it is soft and tender. You can cover cook as well. Add broccoli florets and green peas and cook for another 5 more minutes.Finally add in cherry tomatoes to the pan and give it a toss for few seconds until tender. Add oil mixture to the pot and the reserved pasta water also.Once it comes together add in cooked penne pasta. Sprinkle salt and pepper and heat the pasta over medium heat for 2-3 minutes.Sprinkle parmesan cheese and parsley. Check for any seasonings required. Your Roasted Vegetable Pasta Primavera Recipe is ready to be savoured. Serve it warm with bread on the sides.Serve Roasted Vegetable Pasta Primavera Recipe along with French Onion Soup for a weekday dinner.