Pasta Primavera with Roasted Vegetables & Parmesan

Pasta Primavera — "spring pasta" in Italian — is the elegant vegetarian main that earns its place on any buffet table. Roasting rather than steaming the vegetables transforms them into deeply caramelized, concentrated flavor that elevates this dish far above the ordinary. Finished with a light, bright sauce and a generous snowfall of aged Parmesan, it is genuinely satisfying.

This dish scales effortlessly, can be served warm or at room temperature, and pairs equally well with fish or poultry — making it the ideal buffet companion.

Ingredients (serves 10 as a main, 16 as a side): - 1¼ lbs rigatoni, penne, or farfalle - 2 zucchini, cut into half-moons - 2 yellow squash, cut into half-moons - 1 red bell pepper, cut into strips - 1 yellow bell pepper, cut into strips - 10.6 oz cherry tomatoes - 7 oz asparagus, cut into 2-inch pieces - 7 oz broccolini, cut into florets - 6 tablespoons extra virgin olive oil - 6 garlic cloves, minced - ⅞ cup dry white wine - ⅞ cup vegetable stock - 3 ½ oz Parmigiano-Reggiano, freshly grated - Large handful fresh basil, torn - Zest of 1 lemon - Salt and cracked black pepper - Red pepper flakes

Instructions: Preheat oven to 425°F. Toss all vegetables (except cherry tomatoes) with 4 tablespoons olive oil, salt, and pepper. Spread in a single layer on two large baking sheets. Roast 20 minutes until caramelized and tender. Add cherry tomatoes in the last 8 minutes.

Cook pasta al dente, reserve 1 cup pasta water before draining.

In a large pan, sauté garlic in remaining olive oil 1 minute. Add white wine and reduce by half. Add stock. Add roasted vegetables, pasta, and a splash of pasta water. Toss to combine, adding pasta water as needed for a light sauce that coats without pooling.

Remove from heat. Add half the Parmesan, lemon zest, basil, and red pepper flakes. Toss well. Season generously.

Transfer to a large serving platter or bowl. Top with remaining Parmesan and more fresh basil.

Pro Tips: Do not crowd the vegetables on the roasting trays — they will steam instead of roast and lose their caramelized depth. For a richer version, stir in 3 tablespoons of good pesto at the end. This dish holds well at room temperature for up to 2 hours.