A bright, colorful, and fresh pasta dish with tender roasted vegetables flavored with a light and delicious dressing.
This Pasta Primavera is filled with crunchy and tender roasted veggies and a delicious herby, zesty lemon dressing.
Bring in all the colorful and fresh vegetables for spring! This is by far one of my favorite parts of this season. Dishes are filled with colorful and delicious seasonal vegetables and I just can’t get enough of it.
This roasted vegetable penne pasta is filled with seasonal spring vegetables and tossed in a light, lemony, herby dressing. This can be enjoyed hot or cold!
Looking for a dish that impresses your family at a spring or summer potluck? I got you.
Why You’ll Love This Roasted Vegetable Penne Pasta:
It’s fresh, zesty, and oh so flavorful. This pasta is filled with fresh vegetables, including shallots, asparagus, peas, carrots, and brussel sprouts. It’s tossed in a light dressing of olive oil, garlic, nutritional yeast, Italian seasoning, lemon, salt, and pepper. The combination of flavors makes for a light and refreshing dish.
Simple, easy, and quick. This pasta dish is ready in less than 35 minutes. The veggies are roasted for 20 minutes then tossed in the dressing. That’s it. It’s that simple.
Feel free to add your favorite seasonal vegetables to this recipe.
A perfect meal prep recipe. Want to know a secret? This pasta is even better the next day. Letting the pasta sit in the dressing overnight allows it to soak up all the flavors. It is also very delicious eaten cold as a pasta salad.
How to Make Roasted Vegetable Penne Pasta:
This is a simple, no-fuss recipe.
- Preheat the oven to 425°F. Add vegetables to a large baking sheet and toss with 2 tsp of olive oil and a sprinkle of flaky sea salt. Roast for 20 minutes, stirring halfway.
- While vegetables are roasting, cook the penne according to the package directions. During the last 2 minutes of cooking, add the peas to the pot to blanch. Drain the peas and pasta and add to a large bowl.
- To the pasta bowl, add roasted vegetables, 2 tsp olive oil, nutritional yeast, Italian seasoning, lemon juice and zest, and salt and pepper to taste. Stir to combine.
- Serve pasta and top with fresh mint (optional).
If you’re looking for more vegan pasta dishes, you’ll also love this Vegan Pesto Pasta Salad, this Creamy Avocado Pasta, and this Creamy Walnut White Sauce Pasta.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations.
A bright, colorful, and fresh pasta dish with tender roasted vegetables flavored with a light and delicious seasoning.
- 2 cups chopped asparagus (spears cut into thirds, about 17 spears)
- 1 cup fresh or frozen peas
- 1 cup quartered brussel sprouts
- 2 medium carrots, cut into matchsticks
- ¼ cup sliced shallot (about 1 medium shallot)
- 3 cloves garlic, thinly sliced
- 4 tsp olive oil, divided
- 2 tbsp nutritional yeast
- 1 tsp Italian seasoning
- Juice from 1 medium lemon
- Zest from ½ lemon
- ½-1 tsp kosher salt (to taste)
- 2 ½ cups dry penne pasta
- Fresh mint, chiffoned (for serving)
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Preheat the oven to 425°F. Add vegetables to a large baking sheet and toss with 2 tsp of olive oil and a sprinkle of flaky sea salt. Roast for 20 minutes, stirring halfway.
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While vegetables are roasting, cook the penne according to the package directions. During the last 2 minutes of cooking, add the peas to the pot to blanch. Drain the peas and pasta and add to a large bowl.
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To the pasta bowl, add roasted vegetables, 2 tsp olive oil, nutritional yeast, Italian seasoning, lemon juice and zest, and salt and pepper to taste. Stir to combine.
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Serve pasta and top with fresh mint (optional).
