I love this dish because it combines the goodness of vegetables with the goodness of Alfredo sauce. And while I’m normally quite happy with plain old steamed veggies, roasting them off in the oven just adds another layer of flavor to what could easily become a bit of a ho hum meal.
These days we’re all about preparing dinner as quickly and easily as possible, so the instructions call for jarred Alfredo sauce. Please don’t let this deter you from making your own. Someday when life slows down a bit I’ll give you our go-to bechemel, or white sauce, that we used to use for EVERYTHING from lasagna, to a mac and cheese base, to a basic pasta sauce. I digress though, here’s a super simple Primavera recipe:
Roasted Vegetable Pasta Primavera
Ingredients
- 2 Cups Bowtie Pasta
- 1/2 Jar Alfredo Sauce (If you have to use a jar, Trader Joe's is quite tasty.)
- 1 Zucchini Halved and Sliced
- 1 Yellow Squash Halved and Sliced
- 1 Head Broccoli, Roughly Chopped
- 1 Carrot Sliced
- Olive Oil
- Salt
- Black Pepper
- Parmesan Cheese
- Crushed Red Pepper
Instructions
- Preheat oven to 425 while you're cutting the veggies
- Layer the veggies on a pan and drizzle with olive oil, salt and black pepper
- Give a quick toss with tongs and cook in the oven for 20 minutes
- (Note, in the picture below I've used a pre-cut butternut squash instead of carrots.)
- Meanwhile, boil the water and cook the pasta per package directions
- When done, drain and return to the pot leaving the stove on low heat
- Add the Alfredo sauce and stir
- Let sit and warm up until the veggies are done
- Make sure a fork will poke through the broccoli with a teeny bit of give (you don't want it to be too mushy)
- When the veggies are done, stir them in to the Alfredo and pasta mixture
- Dish up and top with Parmesan cheese and crushed red pepper
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