Roasted Vegetables Primavera Get a big serving of vegetables in this tasty and nutritious Roasted Vegetables Primavera. Made with bell peppers, zucchini, cremini mushrooms, red onion, cherry tomatoes and creamy Alfredo sauce, this colorful pasta dish is sure to delight. 8 Servings 15 minutesPrep Time 20 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 1 pkg cavatappi pasta 1 orange or yellow bell pepper,, cut into thin strips 1 medium zucchini,, halved lengthwise, thinly sliced 1 small red onion,, thinly sliced 3/4 cup cherry tomatoes,, halved 2 cloves garlic,, minced 2 tablespoons Bertolli® Cooking Olive Oil 1 teaspoons kosher salt 1/2 teaspoons ground black pepper 1 jar (16.9 ounces) Bertolli® d'Italia Four Cheese 1 large lemon,, zested 1/2 cup shredded Parmesan cheese 2 tablespoons coarsely chopped Italian parsley Directions Step 1: Preheat oven to 425°F. Cook pasta in salted water as directed on package. Drain, reserving ½ cup pasta cooking water. Return pasta to pot. Cover to keep warm. Step 2: Combine vegetables, garlic, oil, salt and pepper in large bowl. Arrange in even layer on rimmed baking sheet. Bake 13-15 min. or until tender. Step 3: Meanwhile, add sauce and zest to pasta in pot. Cook on medium heat 2-3 min. or until heated through, stirring often. Add vegetables and reserved pasta water; mix gently. Top with cheese and parsley before serving. For extra crunch, sprinkle with ¼ cup toasted pine nuts. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
