Pasta Primavera Recipe
Grape tomatoes, onions, roasted red peppers, spinach, zucchini and mushrooms in a slow roasted basil-tomato sauce. Topped with pesto and crumbled goat cheese.
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Ingredients
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Pasta & Cooking Liquids
Slow-Roasted Basil-Tomato Sauce
Vegetables
Toppings & Finishes
Method
Pasta & Cooking
Boil pasta
Bring 6 cups water to a rolling boil in a large pot. Add 1 tablespoon kosher salt and the pasta. Cook according to package instructions until al dente (usually 9–11 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.
Slow-Roasted Basil-Tomato Sauce
Prepare oven and tomatoes
Preheat oven to 375°F (190°C). In a medium baking dish, combine halved grape tomatoes with 1 tablespoon olive oil, a pinch of salt and pepper. Roast for 20–25 minutes until skins begin to blister and tomatoes soften.
Blend sauce base
In a blender or food processor, add roasted grape tomatoes, 14 oz crushed tomatoes, roasted red peppers, fresh basil leaves, minced garlic, remaining 2 tablespoons olive oil, red pepper flakes, dried oregano, 1 tsp salt and 1 tsp black pepper. Pulse until mostly smooth but with some texture. Transfer to a medium saucepan.
Simmer
Bring sauce to a gentle simmer over medium-low heat. Reduce heat to low and let simmer, partially covered, for 15–20 minutes to deepen flavor and meld basil. Taste and adjust seasoning if needed.
Vegetables
Sauté aromatics and vegetables
While sauce simmers, heat a large skillet over medium-high heat. Add a light drizzle of olive oil (about 1 tablespoon if needed). Add sliced onions and sauté 3–4 minutes until translucent and slightly caramelized. Add sliced mushrooms and cook 4–5 minutes until they release moisture and begin to brown. Add zucchini half-moons and cook 3–4 minutes until tender-crisp. Stir in baby spinach and cook 1–2 minutes until wilted. Season vegetables with a pinch of salt and pepper.
Combine vegetables with sauce
Add the sautéed vegetables to the simmering basil-tomato sauce and stir to combine. If the sauce seems too thick, add up to 1/2 cup reserved pasta water to reach desired consistency. Simmer together 2–3 minutes so flavors marry.
Finish & Serve
Toss pasta with sauce
Add drained pasta to the sauce-vegetable mixture and toss over low heat until pasta is evenly coated, 1–2 minutes. If needed, add more reserved pasta water, 1–2 tablespoons at a time, to loosen sauce.
Plate and garnish
Divide pasta among 4 plates. Drizzle each serving with a little extra-virgin olive oil, top with about 3/4 tablespoon pesto per serving (total 3 tablespoons across 4 servings), and sprinkle with crumbled goat cheese (about 3/4 oz per serving). Garnish with fresh basil leaves. Serve immediately.