Back to Recipe

Cherry Tomato Pasta Primavera With Roasted Vegetables

Here's how you make Cherry Tomato Pasta Primavera With Roasted Vegetables
Pause Continue Reading
  • Servings: 4
  • Prep: 15m
  • Cook: 20m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 12 ounces dry spaghettini pasta (the thin spaghetti)
  • 1 to 1 1/4 pounds broccoli (1 small head cut into florets)
  • 275 grams cherry tomatoes (1 pint, mix of yellow and red)
  • 1 package (8 ounce) fresh mushrooms (baby bella mushrooms)
  • 1 can (15 ounce) artichoke hearts (drained and roughly chopped)
  • 2 teaspoons garlic salt
  • Freshly ground black pepper
  • 3/4 cup grated Parmesan cheese (plus more for garnish)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 400 degrees F.

  • Step 2: In a large pot of salted boiling water, cook pasta until al dente (watch this closely the thin spaghetti cooks very quickly and you want it al dente!) Drain, reserving 1 cup pasta water, and return to pot.

  • Step 3: On a large baking sheet, toss broccoli, tomatoes, mushrooms, and artichoke hearts with olive oil and season with garlic salt and pepper. Roast until tender and caramelized, stirring once, 15 to 20 minutes.

  • Step 4: Add vegetables to pot along with Parmesan cheese and 1/2 pasta water and, over low heat, stir vigorously to create a sauce. (Add more pasta water until you reach your desired consistency.)

  • Step 5: Serve garnished with more Parmesan cheese.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.