Okay, this is *by far* one of my favorite ways to use up all my summer veggies. Our fridge is stocked right now with vegetables—I kind of went crazy last week and basically bought everything imaginable. Tomatoes, zucchini, green beans, arugula, spinach, peaches, strawberries, eggplant, jalapeños…the list honestly goes on and on. So of course, being that I didn’t really think about how slowly we would go through all of these vegetables, I had to think of something to use them up. And this lemon pasta primavera recipe came to my rescue.
So what are all of the vegetables in this lemon pasta primavera? Here’s why this recipe is the best—you can honestly use whatever you want. Grab all of the veggies in your fridge you need to use up, roast them in the oven for a bit, and toss them together with some pasta and fresh-squeezed lemon juice. I mean this recipe is honestly a food-waste warrior’s dream.
For the purpose of my recipe, I used cherry tomatoes, garlic, red onion, bell pepper, green beans, and zucchini. To cook these vegetables, we’re tossing them with a little bit of olive oil, sprinkling some dried thyme with salt and pepper, and roasting the sheet pan in the oven at 400 degrees for 15 minutes. So I guess you could say this is another easy sheet pan meal because a majority of the cooking is happening on one of these bad boys.
For the pasta, I used a chickpea-based version (Banza is currently my favorite). Then in a large bowl, you toss together the roasted vegetables, the cooked pasta, and the juice of one lemon altogether. Crack some extra fresh pepper if you want it, then serve. Or throw it in containers for an easy lunch meal prep all week!
In less than 30 minutes, you’ll have a delicious vegan-friendly meal. That’s right—vegan friendly. Which means it would also work for vegetarians. However, if you would like to make it non-vegan friendly, you can sprinkle on some fresh parmesan as well. That will do the trick for sure!
You could also toss in some grilled chicken (or leftover rotisserie chicken!) into this recipe as well. Whatever floats your boat—or your dietary choices. For me and my lunch, I was looking for something light and summery, so this vegan-friendly lemon pasta primavera did it for me.
Again, pasta primavera can be anything you want it to be. A simple Google search of this dish will show you that people add all kinds of veggies to this dish. Make it what you want! Roast up whatever vegetables you have and enjoy. The rules really are loose here, people.
Alright, recipe time.
Lemon Pasta Primavera
- 8 oz. short pasta rotini, penne, bow tie, etc.
- 1 zucchini sliced in half moons
- 1 red onion sliced thin
- 1 pint cherry tomatoes
- 1 cup green beans trimmed, cut into bite-sized pieces
- 1 orange bell pepper seeded, sliced thin
- 2 garlic cloves minced
- 1 Tbsp olive oil
- 1 tsp Dried thyme
- 1/4 tsp Salt & pepper each
- Juice of 1 lemon
- Preheat the oven to 400 degrees.
- Bring a pot of water to boil. While the water is heating up, prep your vegetables.
- Line a large sheet pan with parchment paper or a silicone liner. Toss together the zucchini, red onion, cherry tomatoes, green beans, orange bell pepper, garlic cloves, olive oil, dried thyme, salt, and pepper. Spread the vegetables out evenly and place the sheet pan in the oven. Bake for 15 minutes.
- Add an extra pinch of salt to the boiling water. Cook the pasta per the packaging instructions (usually around 7 to 9 minutes). Drain the pasta.
- In a large bowl, toss together the cooked pasta, roasted vegetables, and lemon juice. Enjoy!
Even more easy weeknight dinners!
Specifically made in a sheet pan, because who doesn’t love a sheet pan meal?
- Cajun Shrimp Sheet Pan Dinner
- Sheet Pan Chicken Nachos
- Veggie & Sausage Sheet Pan
- Chicken Thigh Sheet Pan Dinner
Or turn to my sheet pan dinner formula for the easiest dinner every night!
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