Lemon Pasta Primavera
Use up that summer produce and make this easy weeknight lemon pasta primavera recipe! It's also perfect for a simple vegan lunch meal prep.
Servings: 4 servings
Calories: 336kcal
Ingredients
- 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
Instructions
- 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!
Notes
Feel free to use different kinds of roasted vegetables in this recipe. Calories will vary based on the type of pasta and vegetables you decide to use.