Pasta Primavera for One

Course Main Course

Cuisine American

Keyword penne with vegetables, roasted vegetable pasta, single serving primavera, vegetable pasta for one

Prep Time 15

Cook Time 20

Total Time 35

Servings 1 serving

Penne with oven-roasted carrot, zucchini, broccoli, and cherry tomatoes, finished with butter and Parmesan.

Ingredients

1 small peeled and sliced carrot
½ small zucchini sliced or wedged
½ cup broccoli florets
3 cherry tomatoes
1 chopped garlic clove
1 tablespoon olive oil
¼ teaspoon Italian seasoning or herbes de Provence
¼ teaspoon kosher salt plus salt for pasta water
⅛ teaspoon coarsely ground black pepper
⅔ cup dry penne (2 ounces)
1 tablespoon salted butter
2 tablespoons grated Parmesan

Directions

Heat the oven to 425°F.
Spread the carrot, zucchini, broccoli, tomatoes, and garlic on a rimmed baking tray. Toss with the olive oil, Italian seasoning, ¼ teaspoon salt, and the pepper.
Roast for about 20 minutes, until the vegetables are browned.
While the vegetables roast, boil the penne in salted water for 5 to 8 minutes, until al dente. Drain.
Put the roasted vegetables and penne in a bowl. Stir in the butter and Parmesan and serve warm.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); peeled and sliced carrot counted as carrots, ½ small zucchini (the first choice counted), ¼ teaspoon Italian seasoning or herbes de Provence (the first choice counted), ⅔ cup dry penne counted as dry pasta. Brands and portions vary, so use it only as an approximation.