Roasted Primavera Pasta

  • Preparation Time
    Prep:
    10 min.
  • Cooking Time
    Cook:
    25 min.
  • Serves
    Serves:
    6

Roasting the vegetables for this dish concentrates their flavors, giving the pasta a wonderful depth of deliciousness.

Recipe tags: garlic base, easy difficulty, main, vegetarian, roast

Ingredients

Quantity Ingredient
1 lb bow-tie pasta
2 Tbsp Better Than Bouillon® Seasoned Vegetable Base
1 head broccoli, cut into small florets
2 cup cherry tomatoes
1 zucchini, sliced in half-moons
1 carrot sliced in half-moons
1 onion, sliced
1 cup frozen peas
3 Tbsp olive oil
2 Tbsp Better Than Bouillon® Roasted Garlic Base
¼ cup basil pesto
½ cup grated Parmesan cheese

Directions

  • 1

    Preheat oven to 425˚F. Cook pasta according to package directions, adding Seasoned Vegetable Base to cooking water; drain, reserving 1/4 cup cooking liquid.

  • 2

    Meanwhile, toss together broccoli, tomatoes, zucchini, carrots, onions, peas, olive oil and Roasted Garlic Base. Arrange on 2 large parchment paper–lined baking sheets in single layer; bake for 15 to 18 minutes or until vegetables are golden and tender.

  • 3

    Toss together pasta, reserved cooking liquid, vegetables and pesto until well combined. Serve with Parmesan.

Substitute any short-cut pasta, such as penne or fusilli, for bow-tie pasta.