Roasted Vegetables Primavera Recipe serves: 4
Prep Time 20 Minutes
Cook Time 30 Minutes

Roasted Vegetables Primavera


  • 2 small orange and/or yellow bell peppers, thinly sliced
  • 1 medium zucchini
  • 1 cup sliced cremini mushrooms [or white mushrooms]
  • 1 small red onion, thinly sliced
  • 3/4 cup cherry tomatoes, halved
  • 2 Tbsp. Bertolli® Classico™ Olive Oil
  • 2 cloves garlic
  • 2 tsp. kosher salt, divided
  • 1/2 tsp. ground black pepper
  • 1 jar Bertolli® Mushroom Alfredo with Portobello Mushrooms Sauce
  • 1/2 cup dry white wine [or chicken broth]
  • Grated peel of 2 lemons
  • 2 Tbsp. chopped fresh thyme
  • 8 ounces cavatappi noodles, cooked and drained
  • 1/2 cup pine nuts, toasted and coarsely chopped
  • 1/2 cup grated Asiago cheese
  • 1/4 cup finely chopped fresh parsley leaves


  1. Preheat oven to 400°.
  2. Combine orange peppers, zucchini, mushrooms, onion, tomatoes, Olive Oil, garlic, 1 teaspoon salt and black pepper in large bowl. Turn onto baking sheet in single layer. Roast 15 minutes or until vegetables are tender; set aside.
  3. Bring Sauce, wine, lemon peel and thyme to a boil in 12-inch nonstick skillet over medium-high heat. Stir in vegetables and cavatappi; heat through.
  4. Toss vegetable mixture with remaining ingredients in large serving bowl.

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