Roasted Vegetable Primavera

This healthy, spicy pasta dish is a lighter, roasted vegetable take on the classic Italian pasta primavera – pasta with seven vegetables. Fresh vegetables are roasted and then cooked with white wine, olive oil and fresh thyme, then tossed with pasta. It’s light, yet fulfilling, crazy healthy and crazy good, plus it can be made in all seasons- just switch up the veggies seasonally. Enjoy!

400 grams pasta (you can use any shape of pasta you have on hand or that you would enjoy- I used fusili)
1 cup zucchini, quartered and sliced
4 cloves garlic, whole and unpeeled
1 bell pepper, large dice (as stated earlier, use any colour you’d like)
½ cup red onion, large diced
½ cup peas
¼ cup carrots, diced
2 jalapeños, seeded and finely sliced
⅓ cup white wine
Leaves of three sprigs of thyme
¼ cup olive oil, divided
Salt and pepper

View the full recipe at It’s Pleasure Thyme →