Roasted Pasta Primavera with Lemon-Wine Sauce
Roasted Pasta Primavera with Lemon-Wine Sauce is a fresh, vibrant dish that’s full of flavor and color. Tender roasted vegetables and juicy shrimp are infused with bright lemon, garlic, and a hint of white wine, creating a light yet rich sauce that coats every strand of pasta. Butter and parmesan add a silky, savory finish, while bursts of grape tomatoes and lemon zest lift each bite. This dish feels like sunshine on a plate, bright, comforting, and perfect for a weeknight dinner or special gathering.
Recipe - Tyler #610
Roasted Pasta Primavera with Lemon-Wine Sauce
Prep Time15 Minutes
Servings4
Cook Time44 Minutes
Ingredients
1 cup mushrooms, sliced
2 shallots, peeled and sliced
8 asparagus spears, sliced
1/2 red bell pepper, seeded and diced
1/2 cup grape tomatoes, halved
4 cloves garlic, minced
2 lemons, zested and sliced
1/4 cup dry white wine
1/4 cup extra virgin olive oil
2 tsp Italian seasoning
1/2 tsp salt, to taste
1/2 tsp cracked black pepper
6 Tbs unsalted butter (3/4 stick)
1 lb jumbo shrimp, peeled and deveined
8 oz pasta, cooked
1/2 cup parmesan cheese, grated (plus more for garnish)
Directions
- Preheat the oven to 425° F. Spread all of the vegetables on a large rimmed baking sheet in an even layer. Add the lemon slices, wine, olive oil, Italian seasoning, salt and pepper. Toss to combine. Cut the stick butter into one-tablespoon pieces. Place on top of the vegetables. Roast for 30 minutes, stirring halfway through the cooking time. Add the shrimp. Roast for 15 more minutes.
- Place the cooked pasta in a large bowl. Add the vegetables, shrimp and all of the drippings from the pan. Add the parmesan cheese. Toss to combine. Transfer to a large serving bowl. Garnish with lemon zest and additional parmesan.
Nutritional Information
Per Serving: Calories: 510, Fat: 33 g (14 g Saturated Fat), Cholesterol: 225 mg, Sodium: 720 mg, Carbohydrates: 24 g, Fiber: 3 g, Protein: 29 g.
15 minutes
Prep Time
44 minutes
Cook Time
4
Servings
Directions
- Preheat the oven to 425° F. Spread all of the vegetables on a large rimmed baking sheet in an even layer. Add the lemon slices, wine, olive oil, Italian seasoning, salt and pepper. Toss to combine. Cut the stick butter into one-tablespoon pieces. Place on top of the vegetables. Roast for 30 minutes, stirring halfway through the cooking time. Add the shrimp. Roast for 15 more minutes.
- Place the cooked pasta in a large bowl. Add the vegetables, shrimp and all of the drippings from the pan. Add the parmesan cheese. Toss to combine. Transfer to a large serving bowl. Garnish with lemon zest and additional parmesan.