Roasted Vegetable Pasta Primavera

My kids are pasta fiends.

It's one of a handful of meals they actually request, so I make it for them at least 1-2 times each week.

What I make, however, is usually just a simple bowl of brown rice pasta mixed with my Homemade Pizza Sauce, topped with a sprinkle of grated parmesan.

Sometimes, they want chicken, most times, not.

One of the things I've discovered about a kid's palate is that it's simple. By that, I mean they don't like things too flashy or too complicated.

I mentioned in a recent post that the truRoots brand reached out to me about creating a recipe every few months around a particular product of theirs. This time around, the recipe is based around truRoots pasta line.

I was excited to use this opportunity to create a more veggie-centric pasta bowl for my girls.

They both love their vegetables roasted, so I've chosen to pair that with the pasta, along with some grated parmesan and fresh herbs.

By mixing in some of the starchy cooking water from the pasta, as opposed to the typical heavy cream sauces often found in pasta Primavera recipes, this recipe becomes a light, healthy, and easy way to (hopefully) get your kids (old or young) to eat their veggies and LIKE it!

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4.34 from 3 votes

Roasted Vegetable Pasta Primavera

Roasted vegetables are paired with gluten-free pasta in this scrumptious meal. Add in some chicken and a sprinkle of cheese for a crowd-pleasing dinner!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Entree

Cuisine: Pasta

Servings: 6 servings

Calories: 221kcal

Author: Lauren Goslin

Ingredients

• 8 ounces pasta (I used tryRoots penne for this recipe)
• ½ red onion , sliced thin
• 1 zucchini , cut into half moons
• 1 yellow squash , cut into half moons
• 2 carrots , cut into bite-size pieces
• 3 c . broccoli , cut into bite-size pieces
• 1 T . herbs de Provence or Italian seasoning
• 3 T . olive oil
• ½ t . sea salt
• ½ t . black pepper
• 3/4-1 c . pasta cooking water
• 1 c . chopped tomatoes
• ¼ c . fresh parsley or basil
• parmesan , as desired

Instructions

• Preheat the oven to 450 degrees.
• Prepare the vegetables and toss them with the olive oil, herbs de Provence or Italian seasoning, salt, and pepper.
• Divide the vegetable mixture between two parchment paper-lined baking sheets.
• Roast for 20 minutes, stirring once halfway.
• Cook the pasta according to package directions (reserve one cup of the cooking liquid once the pasta is done).
• Toss the cooked pasta with the roasted veggies, tomatoes, and enough cooking liquid to make it as saucy as you like (I use the full cup of pasta cooking liquid).
• Top with the fresh parsley or basil and a generous handful of parmesan.
• Season with a bit more salt, if needed.
• Serve and enjoy!

Notes

Fat: 8.9 g  Carbs: 30.5 g  Sugar: 4.3 g  Protein: 7 g; Nutrition facts do not take into account the pasta cooking water or parmesan. WW SmartPoints: 7

Nutrition

Calories: 221kcal

Adapted from Giada de Laurentiis

Though you can use whatever pasta you like in this recipe, I have to say that I'm thoroughly impressed by the taste and texture of the truRoots line. It reminds my husband and I of the white pasta we grew up with.

If you're in the Tucson area, please tune into The Tucson Morning Blend today at 11am, as I'll be on demonstrating how to make my Paleo Chocolate Milkshake!