To make pasta primavera, select some of your favorite spring vegetables, along with a preferred pasta brand and variety. Roast the vegetables in the oven prior to final preparation, generously flavoring them with seasonings and herbs, and tossing them with olive oil. Boil the pasta in a separate pan of salted water, strain and toss with the roasted vegetables.
One such recipe calls for 2 medium zucchini, 3 carrots, 1 onion, 2 yellow squash and several bell peppers. You also need 1/4 cup olive oil, 15 halved cherry tomatoes, 1/2 cup freshly grated Parmesan, kosher salt and your favorite herbs, such as an Italian blend or herbes de Provence. Once the veggies are cut, place all except the cherry tomatoes on a baking sheet, and roast them for roughly 20 minutes at 450 degrees Fahrenheit, stirring after the first 10 minutes. Test the final doneness by ensuring the carrots are tender.
Cook the pasta until it's al dente. Drain the pasta in a colander, reserving some of the water if possible, and transfer the pasta to a large bowl. Remove the vegetables from the oven, and add them to the bowl containing the pasta, mixing everything thoroughly. Add the cherry tomatoes and a few ladles of the reserved pasta water if more moisture is desired. Garnish with freshly grated Parmesan, and serve.