Vegan Pasta Primavera
low · Vegan · 30 min · Serves 4
Fresh pasta with roasted spring vegetables and olive oil sauce
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- • 1 lb pasta
- • 3 cups mixed vegetables
- • 1/3 cup olive oil
- • 4 garlic cloves
- • 1/4 cup fresh basil
- • 1 lemon
Method
1. Cook 1 lb pasta according to package directions, then drain and reserve 1 cup pasta water.
2. Toss 3 cups chopped vegetables (zucchini, asparagus, bell pepper, cherry tomatoes) with 2 tablespoons olive oil, salt, and pepper.
3. Roast vegetables at 425°F for 15 minutes until tender.
4. Heat 1/4 cup olive oil, 4 minced garlic cloves, and 1 teaspoon red pepper flakes in a large pan.
5. Add roasted vegetables and pasta to the oil, toss with 1/4 cup pasta water, fresh basil, salt, and lemon juice.
6. Serve immediately with vegan Parmesan if desired.