Roasted Pasta Primavera

My wife and I were having lunch and she asked me “What’s for dinner?”

“I don’t know,” I said.

“Why not make some past primavera? And be sure to add some squash. My mom always stir-fried squash for me; sometimes with scrambled eggs.”

And I did. So delicious.

Ingredients
Vegetables
  • 1¼ lbs. (about 6 cups) fresh vegetables cut into strips or diced (I used corn, squash, zucchini, red and green pepper—all from a local farm. And Japanese Eggplant, Jalapeno Peppers, and tomatoes—all from my garden. And some spinach.)
  • 3 Tbsp. olive oil
  • 2 tsp. Italian seasoning
  • salt and pepper, to taste
Pasta + Sauce
  • One package of fresh Rana linguine
  • 2 Tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 pint grape tomatoes
  • 1 cup chicken stock
  • 3 Tbsp. butter
  • ¼ cup fresh chopped parsley
  • ¼ cup grated Parmesan cheese
  • salt and pepper, to taste
Instructions
Vegetables
  1. Preheat the oven to 450 degrees F. Line a large sheet pan with parchment paper and set aside.
  2. In a large bowl, toss together the vegetables, olive oil, and Italian seasoning. Season with salt and pepper, to taste. Arrange the vegetables in a single layer on the sheet pan.
  3. Roast for 20 minutes or until the vegetables are tender and lightly golden brown.
Pasta + Sauce
  1. Cook pasta according to package directions. Drain.
  2. In a large sauté pan, heat olive oil over medium heat. Add garlic and tomatoes, and cook for about 2 minutes.
  3. Add stock and simmer, uncovered, until the mixture is reduced by half, about 13-15 minutes.
  4. Remove the pan from the heat and immediately stir in the butter until melted and parsley. Season with salt and pepper, to taste.
  5. Add the hot pasta to the sauce, stirring to combine. Then gently stir in the vegetables and Parmesan cheese. Taste for salt and pepper, and serve.