Roasted vegetable pasta primavera recipe

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  • Yield: 4 Servings
  • Total Time: 20 Minutes


  • 12 ounces whole wheat linguine or spaghetti
  • 2 Tablespoons olive oil
  • ½ red onion, chopped
  • 2 garlic cloves, minced
  • 8 leftover grilled zucchini slices, chopped
  • 2 ears leftover grilled corn, kernels removed
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup leftover ricotta cheese mix
How to Make It
  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 9 minutes. Drain the pasta, reserving ½ cup of the pasta water, and return it to the pot.
  2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the red onion and garlic and sauté until soft, about 4 minutes. Mix in the zucchini and corn and heat through.
  3. Toss the pasta with the vegetables. If dry, add a Tablespoon of reserved pasta water at a time until it reaches the desired creaminess. Season with the salt and pepper. Top each serving with a dollop of the ricotta cheese blend.

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