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Farmers Market Creamy Pasta Recipe With Fresh Roasted Vegetables by Jan Mostrom

Farm to Table Recipe Pasta Dinner Vegetables Italian Recipes Vegetarian

11 days ago

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Farmers Market Creamy Pasta Recipe With Fresh Roasted Vegetables

I had a wonderful time in Portugal recently visiting my daughter. I try to cook a bit while I’m there based on what beautiful ingredients are available at her local market. When I saw some farm-fresh vegetables, I chose some of our pasta dinners. This wholesome, farm-to-table recipe is easy to put together, and you can pick your favorite vegetables.

To make this creamy vegetarian pasta with roasted vegetables you will need to gather the following ingredients: pasta, fresh vegetables, butter, frozen green peas, green onions, crushed red pepper flakes, fresh garlic, salt and black pepper, heavy cream, Parmesan cheese, a lemon for zesting, fresh herbs and olive oil.

Serve this Italian-inspired pasta with fresh vegetables for dinner with your favorite side dishes. We enjoy hot bread and sometimes a fresh garden salad or Caesar salad.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

1 pound (16 ounces) pasta
1 pound (16 ounces) fresh vegetables (peppers, asparagus, eggplant, red onions, broccoli or what you have on hand), cut into bite-size pieces
2 tablespoons butter
1 cup frozen green peas (no need to thaw)
4 green onions, white and green parts thinly sliced
crushed red pepper flakes, to taste (optional)
2 garlic cloves, finely chopped or pressed
1 cup heavy cream
3/4 cup grated Parmesan, plus more for serving
1 lemon, zested and halved
1/2 cup chopped fresh mint (or use parsley, basil or dill), for serving
extra-virgin olive oil, for cooking vegetables and drizzling

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Recipe Notes

If you want to reduce cooking time for this recipe you can substitute frozen vegetables instead of roasting fresh vegetables. Just add them to the pea mixture and cook a bit longer to heat through.

Use whatever type of pasta you like for this recipe. I used rotini.

Store the pasta in an airtight container in the fridge for up to four days.

Here's how to make it:

Cut the vegetables and place in a large bowl. Drizzle with a few tablespoons of oil, salt and black pepper. Toss to coat and place on a parchment paper-lined baking sheet. Bake in a preheated 425-degree F oven for 30 minutes, or until vegetables are tender.
While the vegetables cook, place a large pot of salted water on the stove to boil. Cook the pasta according to directions for al dente. Drain pasta, drizzle with olive oil and return back to the pan.
While pasta cooks, place a skillet or dutch oven on the stovetop on medium and add butter, peas and green onions. Cook for about 3 minutes. Add garlic and cook for 1 more minute.
Add the pea mixture to the pasta.
In the same skillet on medium-low add the cream, 1/2 cup Parmesan and a few grinds of black pepper. Stir and reduce until cream becomes thickened, about 2 to 4 minutes. Transfer pasta and pea mixture to a serving dish. Add the roasted vegetables, lemon juice and zest and top mixture with cream sauce and more shredded Parmesan, herbs, a drizzle of olive oil and red pepper flakes, if desired.

Nutrition Facts Per Serving

Calories: 828

Total Fat: 19g

Saturated Fat: 8.1g

Cholesterol: 42mg

Sodium: 259mg

Total Carbohydrate: 132.7g

Dietary Fiber: 20.9g

Total Sugars: 18.2g

Protein: 37.8g

Vitamin D: 11mcg

Calcium: 311mg

Iron: 11mg

Potassium: 914mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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