Cooking, Baking & Cocktail Shaking

Roasted Marinara Pasta Primavera

Sautéed farmers’ market veggies get tossed with perfectly cooked pasta and a generous helping of roasted marinara sauce.

Roasted Marinara Pasta Primavera

This Roasted Marinara Pasta Primavera is pretty much the definition of farmers’ market fresh. Every year I impatiently wait for the local farmers to make their debut at the handful of farmers’ markets in the surrounding Baltimore area. It seems like a handful of new markets pop up each year with a catalog of new vendors.

Roasted Marinara Pasta Primavera

Every Saturday my mom and I set off with our market bags to make our rounds, joining the crowd of other locals looking to gather fresh ingredients. It’s such a pleasure seeing so many other people support local agriculture and small business owners.

Roasted Marinara Pasta Primavera

Tomatoes are my absolute favorite summer bounty. I begin craving the vibrant red fruit as soon as the weather breaks and the warm air begins to tease us with its presence. Once July rolls in, we’re finally compensated for our patience with more fresh tomatoes than we know what to do with.

Roasted Marinara Pasta Primavera

I get so excited for their arrival, that most of the juicy red grape tomatoes I pluck from my garden go straight in my mouth–one in the basket and one in my mouth, and so on and so forth. I like to save the larger tomatoes for salad, tomato sandwiches, and, my favorite, fresh marinara sauce.

I wanted to put a spin on the classic marinara sauce I usually make, so I decided to roast the marinara ingredients until they wilted and charred ever so slightly. The flavors concentrate as the veggies roast, creating a rich, slightly sweet marinara sauce bursting with the fresh flavors of summer bounty.

Roasted Marinara Pasta Primavera

I realize all pasta pretty much tastes the same, but it’s the shape that really counts. I decided to go with a tube-shaped pasta for this recipe to suck up all the delicious marinara sauce, so I went with Barilla Rigatoni. The sauce sticks to the outer ridges of the noodles and squeezes its way into their hollow centers, creating a pocket of sauce that bursts out with every bite.

Roasted Marinara Pasta Primavera

Barilla has been making pasta for over 135 years. Their pasta is made from simple, wholesome ingredients–just wheat and water–and is exceptionally healthy when paired with the right ingredients.

Roasted Marinara Pasta Primavera

To boost the nutritional value of this recipe, I turned this dish into primavera pasta by adding lots of fresh farmers’ market veggies. It’s a meal you can feel good about eating.

For more recipe inspiration and information about Barilla pasta, visit them on Facebook, Twitter, and Pinterest.

Roasted Marinara Pasta Primavera

Sautéed farmers’ market veggies get tossed with perfectly cooked pasta and a generous helping of roasted marinara sauce.

Yield: 4 servings

Total Time: 60 minutes

Prep Time: 10 minutes

Cook Time: 50 minutes

Ingredients:

Roasted Marinara:

  • 2 pounds tomatoes, cut into quarters
  • 1 large onion, cut into large chunks
  • 1 green pepper, cut into large chunks
  • 2 cloves un-peeled garlic
  • 1 carrot, cut into large chunks
  • 2 tablespoons olive oil
  • 1/4 cup fresh basil
  • 1/4 cup fresh parsley
  • 3 tablespoons parmesan cheese
  • salt and pepper to taste

Primavera Pasta:

  • 8 ounces uncooked Barilla Rigatoni pasta
  • 2 tablespoons olive oil
  • 1/2 teaspoon red pepper flakes
  • 1 cup chopped squash
  • 1 cup chopped zucchini
  • 1 cup chopped broccoli
  • 1 cup sliced baby bella mushrooms
  • 1 cup chopped onion
  • salt and pepper
  • Parmesan cheese, grated (optional)

Directions:

Roasted Marinara:

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease with olive oil.
  2. Place the tomatoes, onion, green pepper, carrot, and garlic on the prepared sheet pan, grouping each ingredient together separately. Drizzle with olive oil and sprinkle with a generous pinch of salt and pepper. Bake for 40 minutes, or until the tomato wedges are wilted and the onion and green pepper are slightly charred. Allow the ingredients to cool on the pan for 5 minutes.
  3. Remove the garlic from its peel and place all of the ingredients in the bowl of a food processor or blender. Pulse until smooth. Add the parmesan cheese and give the mixture a few pulses to combine. Season with salt and pepper to taste. Gently pulse in the basil and parsley.

Pasta Primavera:

  1. Bring a large pot of water to a boil. Season the water with a few generous pinches of kosher salt. Stir in the pasta. Allow it to cook until al dente, about 12 minutes. Drain and set aside.
  2. While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet. Add the chopped veggies and red pepper flakes to the skillet (refrain from salting until the end). Cook, stirring occasionally, until the veggies are tender and slightly brown, about 10 minutes. Season with salt and pepper to taste.
  3. Stir in the prepared marinara and cook to heat through, about 2 minutes. Toss in the pasta. Serve with grated parmesan cheese, if desired.
All images and text ©.
Whipping up one of my recipes? I wanna know about it! Snap a photo and tag your post with #onesweetmess on Twitter or Instagram. Seeing your creations come to life makes my day!

Disclosure: This post is sponsored by Barilla. As always, all opinions are 100% my own. Thank you for supporting my site as I work with brands I adore.

16 Responses to “Roasted Marinara Pasta Primavera”

  1. #
    1
    Taylor @ Food Faith Fitness — August 26, 2015 at 7:49 am

    I seriously need to get my butt to a farmers market before summer is over…especially when a huge bowl of this tomato goodness is dancing through my brain! This is TOTALLY dinner girl! Pinned!

    Reply

  2. #
    2
    Julia — August 26, 2015 at 9:01 am

    Gaaah there is nothing like a meat and veggie meal complete with carbs, and that marinara sauce is making my mouth water. Love the idea of using fresh veggies from the farmer’s market to whip up this super scrumptious meal!

    Reply

  3. #
    3
    Medha @ Whisk & Shout — August 26, 2015 at 10:23 am

    I love rigatoni and that roasted marinara looks just fabulous- pinning!

    Reply

  4. #
    4
    Ashley — August 26, 2015 at 4:22 pm

    That roasted marinara! This dish looks completely fantastic. I’m with you – I always look forward to the amazing fresh tomatoes … they are like magic! haha

    Reply

  5. #
    5
    Dorothy @ Crazy for Crust — August 26, 2015 at 4:58 pm

    This would disappear in my house!!

    Reply

  6. #
    6
    Susan — August 27, 2015 at 9:29 am

    This sauce is so lovely. I can see making a ton and freezing it for the dredges of winter when you are craving those sweet summer tomatoes.  Plus roasting is my favorite way to go when it comes to sauce making! 

    Reply

  7. #
    7
    nicole ~ Cooking for Keeps — August 27, 2015 at 10:29 am

    Ahhhh pasta, my first love. Rigatoni, my husband’s first love. A perfect match for us! 

    Reply

  8. #
    8
    Kayle (The Cooking Actress) — August 27, 2015 at 10:59 am

    this pasta is GAWGEOUUUUUS

    Reply

  9. #
    9
    Carla — August 28, 2015 at 11:39 am

    With Labor Day coming up soon, I better run to my farmer’s market this weekend to pick up the veggies for this dish!

    Reply

  10. #
    10
    Laura @ Laura's Culinary Adventures — September 1, 2015 at 7:57 am

    So many beautiful vegetables! Looks delicious!

    Reply

  11. #
    11
    Lori @ Foxes Love Lemons — September 1, 2015 at 10:26 pm

    Tomatoes are my absolute fav summer produce, too. So worth the wait! I actually haven’t tried roasting the tomatoes and making a sauce with them, though (I usually just do a quick stovetop sauce). Such a great idea!

    Reply

  12. #
    12
    Anita at Hungry Couple — September 5, 2015 at 9:09 am

    I’m also a Saturday morning farmer’s market regular. This dish is a work of art and I want it right now (I haven’t even had breakfast yet.)

    Reply

  13. #
    13
    Lauren @ Healthy Delicious — September 7, 2015 at 5:51 pm

    I’m so in love with the idea of a roasted marinara… that sounds so delicious!! 

    Reply

  14. #
    14
    Courtney @ NeighborFood — September 10, 2015 at 4:21 pm

    Roasted marinara sounds positively dreamy. I can’t wait to try this with the few garden tomatoes I have left!

    Reply

  15. #
    15
    Rachel Pattison — October 23, 2015 at 12:10 am

    YUM! Definitely pinning this to make ASAP!

    Reply

  16. #
    16
    Keiran MacLally — January 30, 2016 at 4:04 pm

    I live in New England and have been making several quarts of end of summer veggie marinara and freezing it to get me thru the winter every year. You can alwys pull it out and throw in some pork or chicken if you want to do more of a bolognese. Roasting these veggies makes them so sweet and brings out their natural sugars…think of the difference between raw vs roasted onions. I go to the farmers market and get local organic spinach, eggplant, tomatoes, carrots, garlic, peppers, basil, parsley, onions, oregano, and green or wax beans, along with EVOO, kosher salt, and a little yukon gold potato. The veggies get roasted and and then I throw together the sauce then i freeze them in quart plastic containers. Ive been giving a couple quarts away as gifts to friends and people go crazy over this sauce…it is just so freah and naturally sweet tasting.

    Reply

Leave some love. It makes me happy!