Sun-Roasted Vegetable Pasta Primavera
A vibrant pasta dish featuring seasonal vegetables roasted to caramelized perfection and tossed with lemony garlic cream sauce. This italian-inspired pasta ready in about 55 minutes pairs spaghetti, medium zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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 spaghetti
- 2 medium zucchini
- 1 red bell pepper
- 1 cup cherry tomatoes
- 3 tbsp olive oil
- 4 cloves garlic
- 1 lemon
- 1/2 cup heavy cream
- 1/4 cup fresh basil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 2 medium sliced zucchini, 1 sliced red bell pepper, and 1 cup halved cherry tomatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper; spread on a parchment-lined baking sheet.
- Step 2: Roast for 20 minutes until vegetables are tender and slightly charred, stirring once halfway through.
- Step 3: While vegetables roast, bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente; reserve 1/2 cup pasta water before draining.
- Step 4: Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 5: Stir in 1/2 cup heavy cream and the zest of 1 lemon; simmer for 2 minutes until slightly thickened. Add drained spaghetti, roasted vegetables, and 2 tbsp reserved pasta water, tossing until coated.
- Step 6: Stir in 1/4 cup chopped fresh basil and season with additional salt and pepper to taste; cook for 1 minute until heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Roasted Vegetable Pasta Primavera take to make?
Total time is about 55 minutes (20 min prep + 35 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 Sun-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 spaghetti from drying out.
Can I substitute ingredients in Sun-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 Sun-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.
What goes well with Sun-Roasted Vegetable Pasta Primavera?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Very good for a 35-minute recipe. Would bump up the spice level though.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
