Pasta Primavera


By London Baker, RD, LDN


  • 8 ozs Whole Wheat Penne Pasta
  • (Dry) 1 cup Mushrooms (Sliced thin)
  • 1/2 cup Zucchini (Sliced thin)
  • 1/4 cup Red Bell Pepper (Diced small)
  • 1/4 cup Asparagus (Sliced thin)
  • 1/2 tsp Red Pepper Flakes
  • 2 tbsps Balsamic Vinegar
  • 2 tbsps Extra Virgin Olive Oil
  • 1/2 tsp Sea Salt & Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Dried Oregano
  • 1/4 cup Crushed Tomatoes (Fire roasted tomatoes are preffered)
  • 1/4 cup Parmigiano Reggiano
  • 1/4 cup Basil Leaves (Chopped)


  1. Place a pot fill with water over medium-high heat and bring to a boil. Preheat the oven to 400 degrees.
  2. In a large mixing bowl, toss the sliced vegetables with the olive oil, balsamic vinegar and dry spices. Toss the ingredients together and mix until evenly coated.
  3. Place the seasoned vegetables on a baking sheet and place in the oven for 15 minutes or until tender.
  4. Cook the pasta according to the directions on the back while the vegetables are roasting.
  5. Remove the vegetables from the oven. Strain the pasta and transfer the pasta to a large mixing bowl. Add the roasted vegetables to the bowl and add the remaining ingredients. Mix well and serve. Enjoy!


Follow Us