Fresh Garden Veggie Pasta Primavera

Very soon, we’ll be bursting at the seams (so to speak) with garden vegetables.  I can hardly wait!  How about you?

Pasta Primavera is one of my favorite summertime meals, due to its versatility.

Fresh Garden Veggie Pasta Primavera

You can throw into the roasting pan all the veggies you need to “get rid of” and make your Pasta Primavera delicious!

What do I mean by “get rid of”?  You picked a load of vegetables from the garden or the grocery store produce section, and you’d better do something before it all goes bad.

Whatever you have on hand veggie-wise, chop into 1/2″  strips about 1-1/2″ to 2″ long and follow the directions in the recipe for roasting them.

Roasted Garden Vegetables

You can make it with only vegetables, or you can add cooked chicken chunks.  (You know, meat for HH, because he thinks meat is a must at every meal – along with bread.)  Just throw in (fold in gently, rather) whatever meat chunks you want with the veggies into the pasta.

Top with freshly chopped tomatoes and shaved or grated Parmesan cheese.  Also, give it another sprinkle of salt and pepper.

Pasta Primavera

And, don’t forget the bread if you have a “bread guy” around.

Pasta Primavera with Fresh Garden Vegetables

Here’s the recipe for you.  🙂

Fresh Garden Veggie Pasta Primavera
 
Prep time
Cook time
Total time
 
A delicious pasta dish with roasted and finely flavored fresh vegetables.
Kim:
Recipe type: Entree
Cuisine: Italian
Serves: 6-8
Ingredients
  • 2 carrots
  • 2 squash
  • 2 medium zucchini
  • 1 onion
  • 1 bell pepper, any color, or a combination
  • 2-3 tablespoons olive oil
  • 1 tablespoon Italian seasoning
  • 1 pound Penne pasta
  • ½ cup grated Parmesan
  • 2 cups chopped tomatoes
  • fresh parsley for garnish
Instructions
  1. Wash all vegetables and cut into ½” strips 1-1/2” to 2” long.
  2. Place cut vegetables in rimmed baking pan and drizzle with olive oil. Sprinkle with Italian seasoning, salt and pepper. Stir to coat vegetables thoroughly.
  3. Roast in 450-degree oven for 20 minutes or until carrots are tender.
  4. While vegetables are roasting, boil water and cook pasta until done to your liking.
  5. Add cooked vegetables (and any chopped meat of choice) to cooked pasta. Top with Parmesan and tomatoes. Season with additional salt and pepper if desired and sprinkle with Italian parsley.
  6. Enjoy!

Does this make you salivate?  It makes me want to go weed the garden, or something.  (Haha! Just kidding!)

I hope you enjoy it, y’all! 🙂

Blessings~

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Comments

  1. Christine @ Rustic & Refined says

    Ohhhhh it’s only 7 am and I am already hungry for dinner! Looks good sister!!!!

  2. says

    I love this dish, thank you for sharing at Tuesday Trivia. I shared it on goggle + and pinned it.
    Can’t wait to see what you bring next week.
    Hugs,
    Wanda Ann @ Memories by the Mile