Roasted vegetable pasta primavera

This is a very tasty vegetarian pasta dish that you just adjust to suit whatever vegetables you have on hand.

Here's what I made; this is the amount per serving, so just multiply this as necessary for the number of servings you want.

1 clove garlic, unpeeled
1/2 carrot, cut into 1/8" thick ovals, on the diagonal
1/2 to 1 small onion, diced into 1/2" pieces
1/2 to 1 small red pepper, diced into 1/2" pieces
1/2 small to medium zucchini, cut into 1/4" thick half-rounds
2.0 oz. small shape pasta (I used Cellentani, large spirals)
4 cherry tomatoes, halved
fresh basil, chopped
fresh Italian flat-leaf parsley, chopped
fresh or dried oregano
Freshly grated Parmesano Reggiano cheese

Preheat the oven and a sheet pan to 400°F.

Cut the carrot into 1/8" or thinner slices on the diagonal. Any thicker and they won't cook through in time.

Dice the onion into 1/2" squares and toss with the carrots a little olive oil. Add to the sheet pan in a single layer. Cook for 5 minutes.

Cut the red pepper into 1/2" squares, toss with olive oil, and add to the sheet pan. Cook for 5 minutes.

Cut the zucchini in half, then into 1/4" thick half-rounds, toss with olive oil, and add to the sheet pan. Cook for 15 minutes or until all of the vegetables are soft and beginning to brown.

pastaprimavera2.jpgMeanwhile, cook a small-shape pasta.

When the vegetables and pasta are done, add the pasta to a large bowl.

Peel the garlic cloves. They should be softer than butter, but if necessary mince them. Add to the pasta in the bowl and stir.

Add the vegetables, discarding any burnt pieces.

Add the herbs, salt, and pepper to taste.

Toss with freshly grated Parmesano Reggiano cheese and serve.

Sort of based on this recipe, but I changed how the vegetables were roasted. I added the vegetables in stages because carrots really need to cook much longer than zucchini. I also skipped the dried herbs during roasting because I can't believe they won't burn. I added fresh herbs at the end instead. And I added the roasted garlic.

This recipe is vegetarian. It could very easily be vegan by skipping the Parmesan cheese, and would still be very good without it.

Depending on your Parmesan it could be lactose-free, or you could more safely omit the Parmesan like the vegan version.

It can be gluten free with the appropriate pasta (rice pasta, for example).

All of the vegetables could have been from my CSA, though I think the parsley and zucchini were substitutes. Still organic, and probably local, however.