Lemon-Herb Roasted Vegetable Pasta Primavera
A vibrant, light pasta dish featuring seasonal vegetables tossed in a bright lemon-herb sauce, perfect for spring dinners. This italian-inspired pasta (vegetarian) ready in about 45 minutes pairs penne pasta, medium, thinly sliced zucchini, thinly sliced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz penne pasta
- 1 medium, thinly sliced zucchini
- 1, thinly sliced red bell pepper
- 1 cup cherry tomatoes
- 3 tbsp olive oil
- 1, zested and juiced lemon
- 1/4 cup, chopped fresh basil
- 3 cloves, minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated Parmesan cheese
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 1/2 cup olive oil, zucchini, bell pepper, and cherry tomatoes with 1/2 tsp salt and 1/4 tsp black pepper on a baking sheet, then roast for 20 minutes until vegetables are tender and slightly caramelized.
- Step 2: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 8-10 minutes until al dente, reserving 1/2 cup pasta water before draining.
- Step 3: Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, then stir in lemon zest, juice, and 1/4 cup reserved pasta water. Simmer for 2 minutes until slightly thickened.
- Step 4: Add drained pasta, roasted vegetables, and 1/4 cup chopped basil to the skillet. Toss gently for 2 minutes until coated and heated through, adding more pasta water if needed to reach desired consistency.
- Step 5: Remove from heat, stir in 1/2 cup grated Parmesan cheese, then season with additional salt and black pepper to taste. Serve immediately with remaining basil.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Herb Roasted Vegetable Pasta Primavera take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Herb Roasted Vegetable Pasta Primavera?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in Lemon-Herb Roasted Vegetable Pasta Primavera?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Herb Roasted Vegetable Pasta Primavera for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lemon-Herb Roasted Vegetable Pasta Primavera vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Love how the Mediterranean come through in every bite.
