Pasta Primavera is one of my favorite recipes when spring rolls around. It’s light, tasty, and easy to add a protein if you want.
It also makes a nice side dish. And is perfect when you want to use up vegetables that are on their way out.
It’s also great leftover!
For kids who don’t want the veggies or prefer them on the side, you can serve it like it is here. My kids like to add their own veggies. But I only do this if I have time.
I’ve been making this for years and thought it was finally time to share it. Actually, this is replacing an old recipe I no longer make.
- ½ pound pasta of your choice
- 4 Tbsp olive oil, divided
- 2 carrots, sliced
- 2 zucchini, cut into matchsticks
- 1 red pepper, sliced
- ½ red onion, sliced
- 1.5 tsp Italian seasoning
- ¼ tsp salt
- 3 garlic cloves, minced
- ½ cup broth
- ⅓ cup parmesan cheese
- salt and pepper to taste
- Cook pasta according to package directions. Preheat oven to 400F.
- Combine veggies with 2 Tbsp oil, Italian seasoning and salt. Place on a baking sheet and roast for 25 minutes.
- Heat 2 Tbsp olive oil in a large pot, add garlic and after 1 minute add the broth, pasta, veggies, and top with parmesan cheese.
For more easy family friendly recipes, see The Family Dinner Solution: How to Create a Rotation of Dinner Meal Your Family Will Love