Yields: 4 Servings
Prep Time: 15 minutes
Cook Time: 30-40 minutes
Ingredients
Vegetables:
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 1 cup cherry or grape tomatoes
- 1/2 red onion, roughly chopped
Flavor Base
- 3 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon red pepper flakes
Pasta:
- 12 ounces pasta of your choice (penne, fusilli, farfalle, or rotini all work well)
Finishing Touches:
- 1/4 cup grated Parmesan cheese
- Fresh chopped herbs (basil, parsley)
- Balsamic glaze for drizzling (optional)
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Prep Vegetables: Toss the asparagus, zucchini, squash, tomatoes, and onion with olive oil, Italian seasoning, salt, pepper, and red pepper flakes (if using) in a large bowl. Spread them in a single layer on your baking sheet.
- Roast: Roast the vegetables for 25-30 minutes, or until tender and slightly browned on the edges. Stir once halfway through.
- Cook the pasta: While the vegetables are roasting, cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- Assemble: In a large bowl or serving dish, toss together the cooked pasta, roasted vegetables, grated Parmesan cheese, and a few tablespoons of the reserved pasta water. This will help create a light sauce.
- Garnish and Serve: Top your pasta with fresh chopped herbs and, if desired, a drizzle of balsamic glaze. Serve warm and enjoy!
Customization Tips
- Veggies: Use your favorite spring vegetables: broccoli florets, bell peppers, mushrooms, etc.
- Pasta: Whole wheat, gluten-free, or legume-based pasta options all work.
- Cheese: Substitute with nutritional yeast for a vegan alternative or try crumbled feta cheese.
- Spice: Add garlic or fresh herbs to the vegetables while roasting.
- Creamy Sauce: Add a dollop of ricotta, pesto, or a splash of cream for extra richness.
