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Lenten Tastes of Spring: Pasta Primavera

Posted by Theology of Home on
Lenten Tastes of Spring: Pasta Primavera

By Emily Malloy

March is a tremendous time of year, as glimpses of spring strive to break through the mundane winter and our cravings trend toward lighter fare. Meatless meal-planning can be vexing during the search for a satiating dinner recipe. All that the home cook desires to find is a satisfying and tasty dish that isn't opulent (as this is Lent, after all) or overly expensive! 

This Pasta Primavera is incredibly simple and checks all of the boxes. One of its best features is that it is enjoyable at any temperature. This dish can be served hot, room temperature, or chilled.

It can be made ahead of time and in the nick of time. 

The flavors of this Pasta Primavera are provided by the roasted vegetables, light seasonings, olive oil, and a spot of cheese. It is truly a delight! 

Pasta Primavera Theology of Home

Pasta Primavera 
Yields: 12-15 servings
Time: 30 minutes


3 lbs farfalle (bowtie) pasta
3 shallots, chopped
2 garlic cloves, minced
6 small to medium sized zucchini squash, cut into 1/2" pieces
6 small to medium sized yellow squash, cut into 1/2" pieces
10 ounces cherry tomatoes, halved
6 medium carrots, shredded and chopped into 1/2" pieces
4 bell peppers, chopped into 1/2" pieces
1 tablespoon Italian seasoning
1/2 teaspoon chili powder
1 teaspoon salt
1 teaspoon black pepper
1/4 cup + 2 tablespoons extra-virgin olive oil
1/2 cup shaved Parmesan 


1. Preheat the oven to 425*F. Spray a baking sheet with cooking spray. 
2. In a large bowl, combine the raw vegetables, drizzle with the 2 tablespoons of olive oil, Italian Seasoning, chili powder, salt, and pepper. Stir until well-combined, and pour onto the prepared baking sheet. 
3. Roast the vegetables for 15-20 minutes until lightly browned. 
4. Meanwhile, bring a large spaghetti pot filled with water to a boil. Add the pasta. Return the water to a boil, stirring occasionally, and cooking until al dente, about 9-12 minutes. 
5. Drain the pasta and place into a large serving bowl. Add the roasted vegetables. Pour in the 1/4 cup of olive oil, stirring to coat. Add any extra seasonings to taste. Top with parmesan and enjoy!

Printable Recipe can be found here

Theology of Home Pasta Primavera


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