Pasta Primavera

Main Dishes, Sides


Prep Time

20-40 mins


4 to 6

My wife is not a vegetarian, but she loves eating healthy and that includes meals without meat. That is why she loves my Pasta Primavera! It is a perfect balance of spices and vegetables that is sure to impress your loved ones! This is a perfect meal for date night at home.


  • 1lb. of your favorite pasta
  • 2 medium yellow squash
  • 2 medium zucchini
  • 1 large eggplant
  • 1 yellow bell pepper
  • 1 red bell pepper
  • ½ lb. of cherry tomatoes
  • ½ + ¼ cup olive oil
  • 1 Tbsp. dry thyme
  • 1 Tbsp. dry rosemary
  • 1 Tbsp. dry oregano
  • ½ cup of grated Parmesan cheese
  • Salt and pepper to taste


  1. Preheat oven to 425 degrees.

  2. Slice all of the vegetables into skinny strips.

  3. Combine the vegetables, with the exception of the cherry tomatoes into a mixing bowl and add the olive oil.

  4. Add in the spices and toss the vegetables in the olive oil to combine. Make sure to coat all of the vegetables in the oil and spices!

  5. Add in the salt and pepper.

  6. Place the vegetables on a sheet pan lined with parchment paper.

  7. Roast the vegetables for 20-25 minutes.

  8. Meanwhile, boil water for the pasta.

  9. Add in a pinch of salt and a splash of olive oil to the cooking water.

  10. When the vegetables have finished cooking add them into the pasta that has been cooked slightly al dente.

  11. Slice the cherry tomatoes in half and add them to the mixture.

  12. Finally, add the parmesan cheese, ¼ cup of olive oil and ¼ cup of the pasta water.

  13. Toss and enjoy!