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Pasta Primavera ~ A simple and flavorful pasta dish packed with fresh vegetables of the season! No cream sauce!

Pasta Primavera

A simple and flavorful pasta dish packed with fresh vegetables of the season!
5 from 14 votes
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Course: Main Course
Cuisine: American, Italian
Keyword: pasta, roasted vegetables, vegan, vegetarian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 486kcal
Author: Holly Gray


  • 12 ounces farfalle pasta
  • 2 cups broccoli florets
  • 1 cup zucchini quartered
  • 1 cup asparagus cut into 1-inch pieces
  • 1/2 cup red bell pepper cut into strips
  • 1/2 cup grape tomatoes halved
  • 2 tablespoons olive oil divided
  • 1 tablespoon Italian seasoning
  • 1 1/2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup yellow onion sliced
  • 2 teaspoons garlic minced
  • 1/3 cup fresh basil chopped
  • 1/3 cup fresh parsley chopped
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons lemon zest
  • 1/2 cup vegan Parmesan cheese divided


  • Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
  • Cook the pasta according to package directions. Drain, return pasta to the cooking pot, and set aside.
  • In a large bowl, toss together the broccoli, zucchini, asparagus, red bell pepper, and grape tomatoes with 1 tablespoon olive oil. Add Italian seasoning, lemon juice, salt, and pepper. Toss again to coat.
  • On the prepared baking sheet, spread the vegetables in an even layer. Roast for 12 minutes, or until crisp-tender. Set aside.
  • In a small skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add onions and cook for 2-3 minutes to soften. Add garlic and continue cooking, stirring frequently for an additional 30 seconds.
  • Into the skillet with the onions, stir in basil, parsley, balsamic vinegar, and lemon zest. Cook for 1 minute to wilt the herbs. Pour over the cooked pasta, tossing to coat.
  • Add the roasted vegetables and 1/4 cup Parmesan cheese. Toss again.
  • Adjust seasoning to taste, sprinkle with remaining 1/4 cup Parmesan cheese, then serve.


Calories: 486kcal | Carbohydrates: 76g | Protein: 19g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 9mg | Sodium: 377mg | Potassium: 666mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1984IU | Vitamin C: 85mg | Calcium: 244mg | Iron: 4mg
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