Pasta with Pan Roasted Seasonal Vegetables

Cooking With Co-Op Basics: Almost Pasta Primavera

Servings: 4

This recipe was created for my monthly Cooking with Co-Op Basics class at Mississippi Market. I've left the brands and prices just in case someone out there is interested.

As with all the recipes I teach here, it is meant to be adapted to what is on sale or in season. This is intended to be a template for creating a light but satisfying pasta with local produce. The process of pan roasting vegetables, adding pasta water, and cooking the pasta in the pan and sauce can be adapted for spring, summer, fall and winter vegetables. Aim for 4-6 cups of vegetables per box of pasta, depending on how many leafy vegetables you use. During the late winter, I usually use radishes, cabbage, carrots, and other root vegetables. In the spring I use peas, green garlic, baby spinach, hakurei turnips or baby beets. For summer, my only suggestion is if tomatoes or fresh herbs towards the end but go wild with whatever vegetables you have leftover from the farmers market or store that you need to use up. Winter squashes or sweet potatoes taste great along with broccoli, kale and brussel sprouts for when those cold nights creep back in, though you may have to dice your harder vegetables like butternut squash a bit smaller and make sure they are over halfway cooked through before adding your other veggies. Enjoy!


  • 4 Tbsp extra virgin olive oil or butter - $0.50

  • 1 onion, chopped - $.75

  • 1 red, yellow, or orange sweet pepper, julienned - Fresh Deal $0.75

  • 1/2 package Our Family Peas & Carrots. thawed - Co-Op Basic $0.90

  • 1 package SnoPak Broccoli, thawed - Co-Op Basic $2.89

  • 1 tsp granulated garlic - Bulk Section $0.15

  • 1 Tbsp dried Italian Seasoning - Bulk Section $.15

  • 1 package Field Day Brown Rice Pasta - Co-Op Basic $1.99

  • 1 pinch red pepper flakes - Bulk Section $0.15

  • 1 cup grated Parmesan cheese- $1.50

  • Salt & pepper to taste


  1. Bring a large pot of salted water to boil.
  2. Meanwhile, warm the olive oil or butter in a large Dutch oven or large saute pan over medium heat. Once the oil is shimmering, add the chopped onion and bell pepper with a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
  3. Begin cooking your pasta as directed, stirring occasionally.
  4. Add the frozen vegetables and dried Italian Seasoning. Cook until vegetables have caramelized (their water has evaporated and parts are staring to brown) while stirring often, about 5 minutes. Sprinkle in granulated garlic and ground pepper and stir for 1 minute. Add half a cup of the pasta water to the vegetables. Reduce heat to medium low. Reserve one cup of pasta water on the side.
  5. When pasta is still slightly hard in the middle, drain and add to vegetables. Toss together while over low heat. Add 1/2 cup Parmesan cheese and pasta water in small increments to create enough sauce to coat pasta and vegetables.
  6. Continue simmering until the pasta has softened to your liking.
  7. Remove the pot from heat, taste and season with more salt to taste. Top each serving with grated Parmesan, and red pepper flakes.