Pasta Primavera with Roasted Vegetables

Pasta Primavera was created in the 1970s by Sirio Maccioni, the owner of Le Cirque restaurant in New York City. It was originally made as a vegetarian dish to accommodate guests who didn’t eat meat.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Pasta Primavera with Roasted Vegetables

Cooking Method: Boiling, Roasting Cuisine: Italian Courses: Dinner, Lunch, Main Course Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 250 gram Pasta
• 500 gram Assorted Vegetables (e.g., bell peppers, zucchini, cherry tomatoes)
• 2 teaspoon Olive Oil
• 2 clove Garlic
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 cup Fresh Basil Leaves
• 2 tablespoon Lemon Juice
• 2 tablespoon Parmesan Cheese (optional)

Instructions

1. Preheat the oven to 425°F (220°C).
2. Toss the assorted vegetables with olive oil, garlic, salt, and black pepper. Spread them on a baking sheet and roast for 20 minutes, or until tender and slightly charred.
3. Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
4. In a large mixing bowl, combine the roasted vegetables, cooked pasta, fresh basil leaves, lemon juice, and Parmesan cheese (if desired). Toss well to combine.
5. Let the flavors meld for 5 minutes before serving.
6. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 55g19%

Sugars 8g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.