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Pasta primavera is a super easy and delicious meal to make. You can have it for lunch, dinner or even as a side dish! I usually have this dish in the summer months so I decided to switch up my vegetables and even change my pasta to pumpkin shaped and make it a fall pasta primavera! This dish is full of flavor and super easy to make. It’s great for a meal prep dish too because you can store it in the fridge for up to 3 days! I cannot wait to have this for dinner tonight!
Fall Pasta Primavera
- 1 box pasta of choice
- 1 cup brussel sprouts
- 1 cup mushrooms (cubed)
- 1 sweet potato (cubed)
- 1 zucchini (peeled and sliced)
- 3 cloves garlic
- 3 tbsp olive oil
- 1 tsp sea salt
- 1 tsp pepper
- 1 tsp TJ everything but the bagel seasoning
- 3 tbsp Italian dressing add more if desired
Preheat oven to 400 degrees. Chop and place all vegetables + garlic into a bowl, coating them with olive oil + seasonings.
Place vegetables + garlic onto a sheet pan and bake for about 25 minutes or until sweet potatoes are fully cooked and the vegetables are slightly browned.
Begin boiling water for your pasta. Once boiled, cook the pasta until al dente. Drain and let cool.
Once vegetables are done, remove and let cool.
Pour pasta into a large mixing bowl, tossing vegetables over it. Add Italian dressing and toss to coat. Serve immediately or cooled!