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Mediterranean Pasta Primavera
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Ingredients
0 of 14 gathered
Step by step
Method
5 steps
- 1
Heat the oven to 450°F. On one or two sheet pans, toss 1 red onion (wedges), 1 red + 1 orange/yellow bell pepper (sliced), 2 carrots (thin sticks or coins), about 1 cup grape tomatoes, 1 bunch asparagus (2-inch pieces), and 5 smashed or sliced garlic cloves with ¼ cup olive oil, 1 teaspoon dried Italian herbs or oregano, kosher salt, and black pepper. Spread in an even layer — crowding steams instead of browns.
- 2
Roast 20 minutes, turning once halfway, until the vegetables are browned at the edges and tender. Tomatoes should look collapsed and jammy.
- 3
Meanwhile, boil 12 oz farfalle (or similar short pasta) in well-salted water until al dente. Reserve 1 cup pasta water, then drain.
- 4
Toss the hot pasta with 2 tablespoons unsalted butter in a large bowl. Add the roasted vegetables and enough pasta water to loosen into a light glossy sauce. Fold in ½–¾ cup finely grated Parmesan; taste and adjust salt and pepper.
- 5
Serve immediately with extra Parmesan at the table. You want springy pasta with caramelized veg and a light butter-Parmesan coat — not a dry stuck-together pile or a watery vegetable soup.