Roasting vegetables brings out their natural sweetness and adds a depth of flavor to this roasted vegetable pasta primavera. A medley of colorful vegetables like carrots, broccoli, and cauliflower are tossed with olive oil, garlic, and Italian seasoning, then roasted until tender and slightly caramelized. The roasted veggies are then combined with al dente pasta and a light lemony sauce, creating a dish that is both hearty and refreshing. This recipe is a great way to use up any leftover vegetables in your fridge and will surely surprise your taste buds with its deliciousness.
