Pasta Primavera with Cherry Tomato Sauce is a quick, delicious weeknight dinner perfect with whatever fresh vegetables you have on hand.
On the last installment of The Tasty Bite Cooks for One, I made and enjoyed a hearty Sicilian pasta dish with eggplant, tomatoes, and capers, which I happen to adore but James would probably have to chase it down with a glass of water wine.
On today’s installment, I feature yet another veggie pasta dish that features a stellar, flavor-packed cast, including:
- Fresh yellow squash and cremini mushrooms — you can use zucchini and carrot as well!
- Roasted cherry tomatoes that will burst and release their juices
- Fresh garlic to make each bite pop!
Yellow squash, mushrooms, and cherry tomatoes are roasted with olive oil, then tossed with spaghetti in a light, fresh cherry tomato pasta sauce. Instead of roasting the vegetables in the oven, you can saute the vegetables in the pan to get Pasta Primavera to your table even faster. No matter the method, the fresh and satisfying flavors will still shine through!
I really like including lots of vegetables in my pasta dishes for the different textures. That way, I still get the satisfying chew of the pasta, but am not eating a heaping pile of it.
The colors, flavors and lightness of this dish made me totally think Spring! I know we’re not quite there yet — but a girl can dream. ;)
- 1 pint ripe cherry or grape tomatoes
- 8 oz cremini mushrooms, halved
- 2 medium yellow squash, cut into ¾-inch pieces
- 2 tbsps olive oil, divided
- 1 lb dried pasta (spaghetti or linguine)
- 2 cloves garlic, minced
- ½ tsp sugar
- ½ tsp dried oregano
- Salt and pepper, to taste
- Preheat oven to 400F.
- In a large baking sheet, toss tomatoes, mushrooms and squash with one tablespoon olive oil, salt and pepper. Bake until the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
- Meanwhile, cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain pasta, reserving about 1 cup of pasta water; set aside.
- Heat remaining tablespoon of oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add roasted cherry tomatoes, sugar, and oregano to the skillet and cook, stirring constantly, for 5 minutes. If tomatoes stay whole during cooking, break down with a wooden spoon or potato masher to release juices. Season the sauce with salt and pepper to taste.
- Add cooked pasta and roasted vegetables to the skillet and toss to combine, adding reserved pasta water (¼ cup at a time) to moisten if necessary. Serve immediately.