Roasted Marinara Pasta Primavera: A Celebration of Farmers’ Market Freshness and Summer Flavors
Sautéed farmers’ market veggies get tossed with perfectly cooked pasta and a generous helping of rich, homemade roasted marinara sauce, creating a vibrant and wholesome dish.
There’s nothing quite like the arrival of summer, and for me, that means one thing above all: the farmers’ market season. This Roasted Marinara Pasta Primavera truly embodies the essence of farmers’ market freshness, bringing together the very best of seasonal produce in one delectable meal. Each year, I eagerly anticipate the debut of local farmers at the numerous markets scattered across the Baltimore area. It’s a joyful time as new markets and an exciting catalog of new vendors seem to sprout up annually, enriching our community with an abundance of fresh, locally grown goods.
Every Saturday morning, my mom and I embark on our cherished tradition. Armed with our reusable market bags, we join the bustling crowd of fellow locals, all intent on gathering the freshest ingredients for our week’s meals. It’s an incredibly rewarding experience to witness so many people actively supporting local agriculture and the dedicated small business owners who pour their hearts into their craft. The atmosphere at these markets is electric – a symphony of vibrant colors, earthy aromas, and the friendly chatter of vendors and shoppers alike. From crisp greens to juicy berries and unique artisanal products, there’s always something new and exciting to discover, making each visit a true culinary adventure and a wonderful way to connect with our community.
The Star of Summer: Luscious Tomatoes and Homemade Roasted Marinara
Without a doubt, tomatoes are my absolute favorite summer bounty. The craving for their vibrant red hue and sweet, tangy flavor begins to build the moment the weather shifts and the warm air starts to tease us with its long-awaited presence. By the time July truly rolls in, our patience is generously rewarded with an abundance of fresh tomatoes – often more than we know what to do with! This yearly glut is a delightful challenge, inspiring countless dishes and ensuring our kitchen is always filled with the taste of summer.
My excitement for their arrival is so immense that most of the succulent red grape tomatoes I meticulously pluck from my garden rarely make it past my mouth. It’s a familiar ritual: one in the basket, one in my mouth, and so on and so forth! I typically reserve the larger, meatier tomatoes for classic summer favorites like refreshing salads, hearty tomato sandwiches, and, of course, my all-time favorite – a truly fresh and vibrant homemade marinara sauce. The unparalleled flavor of a tomato picked at its peak ripeness, bursting with natural sweetness and acidity, simply cannot be replicated by store-bought alternatives.
This year, I decided to infuse a delightful twist into my go-to classic marinara sauce. Instead of the usual stovetop simmer, I opted to roast the marinara ingredients. This method involves gently baking the tomatoes, onions, peppers, and garlic until they soften, wilt, and develop a beautiful, ever-so-slight char. This roasting process is nothing short of magical: it intensifies and concentrates the natural sugars and flavors of the vegetables, resulting in a marinara sauce that is remarkably rich, subtly sweet, and wonderfully complex. Each spoonful bursts with the concentrated essence of summer’s bounty, elevating a simple pasta dish into something truly extraordinary.
Choosing the Perfect Pasta: Barilla Rigatoni for Optimal Sauce Adherence
While some might argue that all pasta tastes largely the same, I firmly believe that the shape is paramount, especially when it comes to maximizing the enjoyment of a delicious sauce. For this particular recipe, I was on a mission to create a dish where every single bite was generously coated and filled with that incredible roasted marinara. My choice landed squarely on Barilla Rigatoni – and for excellent reason.
Rigatoni’s distinct tube shape, coupled with its signature outer ridges, is ingeniously designed to capture and hold sauce like no other. The thick, sturdy walls of the pasta provide a satisfying chew, while the ridges allow the rich marinara to cling effortlessly to the exterior. More importantly, the hollow centers of these delightful tubes act as perfect pockets, eager to be filled with the savory sauce. This ingenious design ensures that with every forkful, you get a burst of succulent marinara, creating an incredibly satisfying and flavorful eating experience that truly enhances the dish.
Barilla has been a household name in pasta making for over 135 years, a testament to their unwavering commitment to quality and tradition. Their pasta is crafted from simple, wholesome ingredients – just durum wheat and water – reflecting a dedication to purity and authenticity. When thoughtfully paired with nutritious ingredients like the fresh vegetables and homemade sauce in this recipe, Barilla pasta becomes an exceptionally healthy and fulfilling component of any meal. Their long-standing expertise ensures a consistent “al dente” texture, providing the perfect foundation for a truly gourmet experience right in your home kitchen.
Elevating Nutrition: The Primavera Touch
To further boost the nutritional value and vibrant appeal of this recipe, I transformed it into a delightful pasta primavera by incorporating a generous amount of fresh, seasonal vegetables straight from the farmers’ market. This isn’t just an addition for flavor; it’s a strategic move to create a well-rounded, wholesome meal that nourishes the body and delights the senses. Imagine tender squash, crisp zucchini, vibrant broccoli florets, and savory mushrooms, all sautéed to perfection and mingling beautifully with the roasted marinara and al dente pasta. This abundance of fresh produce not only adds a spectrum of essential vitamins, minerals, and fiber but also contributes a wonderful variety of textures and bright, natural flavors to the dish.
The result is a truly hearty yet light meal – a symphony of textures and tastes that you can genuinely feel good about eating. It’s the perfect way to enjoy a comforting pasta dish without compromising on health or flavor. Whether you’re looking for a satisfying weeknight dinner or a delightful weekend brunch, this Roasted Marinara Pasta Primavera is a fantastic choice that celebrates fresh, seasonal ingredients and the simple joy of good food.
For more recipe inspiration and to learn more about the heritage and quality of Barilla pasta, be sure to visit their social media channels 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 for a wholesome and flavorful meal.
Yield: 4 servings
Total Time: 60 minutes
Prep Time: 10 minutes
Cook Time: 50 minutes
Ingredients:
Roasted Marinara:
- 2 pounds ripe tomatoes, quartered
- 1 large onion, cut into substantial chunks
- 1 green bell pepper, cut into large chunks
- 2 cloves unpeeled garlic
- 1 carrot, cut into large chunks
- 2 tablespoons olive oil
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 3 tablespoons grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Primavera Pasta:
- 8 ounces uncooked Barilla Rigatoni pasta
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes (optional, for a kick)
- 1 cup chopped yellow squash
- 1 cup chopped zucchini
- 1 cup chopped broccoli florets
- 1 cup sliced baby bella mushrooms
- 1 cup chopped onion
- Salt and freshly ground black pepper
- Parmesan cheese, grated (optional, for serving)
Directions:
Roasted Marinara:
- Preheat your oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
- Arrange the quartered tomatoes, onion chunks, green pepper pieces, carrot chunks, and unpeeled garlic cloves on the prepared sheet pan. Try to group each ingredient separately for even roasting. Drizzle generously with 2 tablespoons of olive oil and season with a pinch of salt and pepper. Bake for approximately 40 minutes, or until the tomato wedges are visibly wilted and the onion and green pepper show slight charring at the edges. Remove from the oven and allow the ingredients to cool on the pan for about 5 minutes.
- Carefully remove the garlic from its peel. Transfer all of the roasted vegetables (including the garlic) to the bowl of a food processor or a blender. Pulse until the mixture reaches your desired consistency – smooth for a classic sauce, or slightly chunky if you prefer more texture. Add the 3 tablespoons of Parmesan cheese and pulse a few more times to combine. Season with additional salt and pepper to taste. Finally, gently pulse in the fresh basil and parsley just until incorporated, preserving their vibrant flavor.
Pasta Primavera:
- Bring a large pot of generously salted water to a rolling boil. Stir in the Barilla Rigatoni pasta. Cook according to package directions until it reaches an al dente texture, typically about 12 minutes. Drain the cooked pasta and set it aside, reserving about ½ cup of pasta water if desired for thinning the sauce later.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped squash, zucchini, broccoli, mushrooms, and onion, along with the red pepper flakes (if using). Resist the urge to salt the vegetables at this stage to avoid drawing out too much moisture prematurely. Cook, stirring occasionally, until the vegetables are tender-crisp and lightly browned, which should take about 8-10 minutes.
- Stir in the freshly prepared roasted marinara sauce and cook until heated through, about 2 minutes. Add the drained pasta to the skillet with the sauce and vegetables, tossing thoroughly to ensure every piece of pasta is coated. If the sauce seems too thick, add a splash of the reserved pasta water. Taste and season with salt and pepper as needed. Serve immediately, garnished with freshly grated Parmesan cheese if desired.
All images and text ©One Sweet Mess.
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.