Roasted Vegetable Primavera

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    Bertolli® Mushroom Alfredo Sauce
    Portobello and button mushrooms create a deeper, richer alfredo.

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  • Not sure which white wine to cook with? A dry white, such as Chardonnay, Chablis or Sauvignon Blanc will pair well with the creamy alfredo sauce.

Chef's Table > primavera

Roasting the vegetables brings out their natural sweetness, caramelizing the sugars within them.
Chrystal & Amir
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  • Serves 4
  • |
  • prep time: 15 minutes
  • |
  • cook time: 30 minutes
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons coarse salt, divided
  • 1/2 teaspoon black pepper
  • 3/4 cup cherry tomatoes, halved
  • 1 medium zucchini, sliced into half moons
  • 1 small orange bell pepper, thinly sliced
  • 1 small yellow bell pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 cup baby bella mushrooms, sliced
  • 2 cups Bertolli® Mushroom Alfredo Sauce
  • 1/2 cup white wine
  • Zest of 2 lemons
  • 2 tablespoons fresh thyme, chopped
  • 8 ounces cavatappi noodles, cooked
  • 1/2 cup pine nuts, toasted and roughly chopped
  • 1/2 cup Asiago cheese, grated
  • 1/4 cup fresh parsley, chopped
1. Preheat oven to 400 degrees.

2. Spread the cherry tomatoes, zucchini, bell pepper slices, mushrooms and onion on a baking sheet. Sprinkle 1 teaspoon salt, olive oil and garlic on top of the vegetables. Roast for 15-20 minutes or until softened, then remove from the oven. Set aside.

3. While the vegetables roast, pour the Bertolli® Mushroom Alfredo Sauce into a wide, shallow pan over medium-high heat. Whisk in the white wine until smooth, then add the lemon zest and thyme. Reduce heat to low and add roasted vegetables to the sauce, along with the cooked noodles. Cook until heated through.

4. Just before serving, toss with remaining salt, pine nuts, Asiago cheese and parsley. Serve immediately.