Simple pasta Primavera with roasted vegetables, seasoned with a bit of oregano and thyme and dressed in a light sauce using the pasta cooking water, extra virgin olive oil, lemon zest and a little Parmesan cheese. Be sure to watch the video.
Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.
Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).
While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.
Transfer pasta to a large bowl and season with salt and pepper, and if you like, a little oregano and fresh thyme. Add the vegetables in. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine.
Sprinkle Parmesan cheese and serve immediately.
Leftovers: allow the pasta to cool completely and store leftovers in tight-lid containers in the fridge about 3 to 4 days.
Variations: change up the vegetables according to what you have on hand. Broccoli, green beans, and asparagus will also work in this recipe. And if you need to add some protein, cut up some of this quick lemon chicken and toss in the pasta or make this shrimp (remove the shrimp from the skewers and toss in the pasta)