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Balsamic Roasted Vegetable Primavera

Roasting makes these end-of-summer veggies irresistible. Toss them with balsamic vinegar and pasta for a light yet satisfying dinner. —Carly Curtin, Ellicott City, Maryland
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    4 servings


  • 4 medium carrots, sliced
  • 2 medium zucchini, coarsely chopped (about 3 cups)
  • 1-2/3 cups cherry tomatoes
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 8 ounces uncooked rigatoni or whole wheat rigatoni
  • 1/4 cup shredded Parmesan cheese


  • Preheat oven to 400°. Combine carrots, zucchini and tomatoes in a greased 15x10x1-in. baking pan. Whisk together next 6 ingredients; reserve half. Drizzle remaining balsamic mixture over vegetables; toss to coat. Bake until carrots are crisp-tender, 20-25 minutes.
  • Meanwhile, cook rigatoni according to package directions; drain. Toss rigatoni with roasted vegetables, pan juices and reserved balsamic mixture. Sprinkle with cheese.

Test Kitchen Tips
  • If your garden is overflowing with large tomatoes, use 2, cut into chunks, in place of the cherry tomatoes.
  • Don't be afraid to sprinkle additional fresh herbs just before serving. You'll be amazed at how they can perk up a dish.
  • Nutrition Facts
    1-1/2 cups: 410 calories, 17g fat (3g saturated fat), 4mg cholesterol, 731mg sodium, 56g carbohydrate (12g sugars, 5g fiber), 12g protein.

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    Average Rating:
    • LeslieH
      Aug 29, 2020

      Great flavour, but a bit messy since the sauce was quite liquidy. Hoping that the pasta soaks up some of the liquid of the leftover sauce. I would make again though.

    • Butcher2boy
      Jan 22, 2018

      Good way to use up zucchini! I used all kinds of veggies from my garden.

    • i_like_pie
      Jan 15, 2018

      Tasty, light, and different!

    • ms11145
      Jan 7, 2018

      I had a medley of vegetables that needed to be used up immediately: onions, spring peas, yellow squash and colored peppers . Used rotini. Loved it.

    • kimspacc
      Oct 1, 2017

      Outstanding! I used spaghetti, and served it warm.

    • ebramkamp
      Sep 21, 2017

      This is easy and flavorful. After reading the other review I cut my carrots thinly. I also added some sliced sweet onion to the carrots, tomatoes and zucchini. I used fresh rosemary and thyme. My husband loved this. I will make it again.

    • ahmom
      Sep 19, 2017

      This was really tasty. Carrots take longer to cook than zucchini, thinly slice them.I used home grown basil.