One of the biggest things that reduces stress and makes my week go by smoother is my arsenal of easy dinner recipes. This Roasted Veggies Pasta primavera is a quick and healthy recipe that is perfect for busy weekday evenings.
It is also a great way to add more vegetarian meals to your diet!
Roasted Veggies Pasta Recipe
Ingredients:
- 10 Cherry tomatoes
- 3 Asparagus stalks
- 3 Cups penne pasta
- Salt and pepper to taste
- ¼ Cup olive oil
- 1 Egg yolk
- Parmesan cheese to taste
Directions:
Step 1: Preheat oven to 370 F.
Step 2: Half the tomatoes and slice the asparagus.
Step 3: Place on an oven tray, pour some olive oil on top of them and take to the oven for 20 minutes.
Step 4: While roasting, cook the pasta following the packaging instructions.
Step 5: Once done, drain the water, add the salt, pepper, and olive oil.
Step 6: Mix well.
Step 7: Add the egg yolk and mix well for 30 seconds.
Step 8: Stir in the roasted veggies.
Step 9: Serve into bowls.
Step 10: Top with Parmesan cheese and more pepper. Serve and enjoy.
Tips:
- For extra creaminess, add 1/2 cup heavy cream.
- Try it as a pasta bake for a change.
- Try mixing it up with roasted root vegetables next time.
Roasted Veggies Pasta
Ingredients
- 10 Cherry tomatoes
- 3 Asparagus stalks
- 3 Cups penne pasta
- Salt and pepper to taste
- ¼ Cup olive oil
- 1 Egg yolk
- Parmesan cheese to taste
Instructions
- Preheat oven to 370F.
- Half the tomatoes and slice the asparagus.
- Place on an oven tray, pour some olive oil on top of them and take to the oven for 20 minutes.
- While roasting, cook the pasta following the packaging instructions.
- Once done, drain the water, add the salt, pepper, and olive oil.
- Mix well.
- Add the egg yolk and mix well for 30 seconds.
- Stir in the roasted veggies.
- Serve into bowls.
- Top with parmesan cheese and more pepper.
- Serve and enjoy.
Why don’t cha try this delightful one pot creamy pepper pasta next?!
