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Roasted Vegetable Penne Pasta (Pasta Primavera)
A bright, colorful, and fresh pasta dish with tender roasted vegetables flavored with a light and delicious seasoning.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5 servings
Ingredients
- 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)
Instructions
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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).