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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!
Course Entree
Cuisine Pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 221kcal
Author Lauren Goslin


  • 8 ounces pasta (I used tryRoots penne for this recipe)
  • 1/2 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
  • 1/2 t . sea salt
  • 1/2 t . black pepper
  • 3/4-1 c . pasta cooking water
  • 1 c . chopped tomatoes
  • 1/4 c . fresh parsley or basil
  • parmesan , as desired


  • 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!


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


Calories: 221kcal