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Spring Pasta with Lemon
Balsamic & Roasted Veggies

Effortless, flavorful, and ready to chase away those end-of-winter blues.

As we edge closer to spring, we crave meals that feel a little lighter, a little brighter—but still comforting enough to carry us through the last chilly evenings. Enter: this vibrant spring pasta with roasted vegetables, kissed with Bodacious Sicilian Lemon White Balsamic and a drizzle of Regional Medium Extra Virgin Olive Oil.

It’s quick enough for a weeknight, elegant enough for guests, and versatile enough to adapt to whatever’s in your fridge. Tossed warm or served room-temperature, this pasta delivers a perfect balance of zesty, earthy, and silky—with no cream in sight.

Spring Pasta with Lemon Balsamic & Roasted Veggies

This vibrant spring pasta with roasted vegetables, kissed with Bodacious Sicilian Lemon White Balsamic and a drizzle of Bodacious Regional Medium Extra Virgin Olive Oil.
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Prep Time 10 minutes
Cook Time 23 minutes
Course Main Course
Servings 4 people

Ingredients
  

  • 12 oz pasta (penne, rotini, or farfalle work beautifully)
  • 1 zucchini, sliced into half-moons
  • 1 red bell pepper, sliced into strips
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 2 tbsp Bodacious Regional Medium Extra Virgin Olive Oil, divided
  • 2 tbsp Bodacious Sicilian Lemon White Balsamic
  • ½ tsp salt
  • Cracked black pepper to taste
  • Optional: ¼ cup crumbled goat cheese or feta, fresh basil for garnish

Instructions
 

  • Preheat oven to 425°F. Toss zucchini, bell pepper, tomatoes, and red onion with 2 Tbsp Bodacious Regional Medium EVOO, salt, and pepper. Spread on a sheet pan and roast for 20–25 minutes until caramelized and tender.
  • Meanwhile, cook pasta according to package instructions. Reserve ½ cup of pasta water, then drain.
  • In a large bowl, combine warm pasta, roasted veggies, remaining 1 Tbsp Bodacious Regional Medium Extra Virgin Olive Oil, and 2 Tbsp Bodacious Sicilian Lemon White Balsamic. Toss gently to coat, adding a splash of reserved pasta water to loosen the sauce if needed.
  • Taste and adjust salt and pepper. Serve warm or at room temp. Garnish with goat cheese and fresh basil if desired.

Notes

Optional Additions:

  • Add grilled chicken, shrimp, or chickpeas for protein
  • Toss in baby spinach or arugula for extra greens
  • Top with toasted pine nuts for crunch
Tried this recipe?Let us know how it was!

Why This Works:

  • Bodacious Sicilian Lemon Balsamic brings brightness and acidity that lifts roasted veggies and pasta

  • Regional Medium EVOO adds richness and mouthfeel while letting the ingredients shine

  • Roasting the vegetables enhances their natural sweetness and texture

  • It’s infinitely flexible—add protein, swap veggies, or double the batch for lunches

Perfect For:

  • Quick Monday meals after a long day

  • Spring dinners on the patio

  • Make-ahead lunches that hold up beautifully

  • When you’re craving a little sunshine in your bowl

Regional Pure EVOO Medium
  • Select options This product has multiple variants. The options may be chosen on the product page

Olive Oils

Regional Pure EVOO Medium

$15.00 – $35.00

Select options This product has multiple variants. The options may be chosen on the product page

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Sicilian Lemon White Balsamic
  • Select options This product has multiple variants. The options may be chosen on the product page

Vinegars

Sicilian Lemon White Balsamic

$15.00 – $35.00

Select options This product has multiple variants. The options may be chosen on the product page

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Final Drizzle: Let Spring Begin

This dish is a perfect example of how Bodacious oils and vinegars can elevate simple ingredients into something bright, balanced, and deeply satisfying. Whether you’re easing out of winter or diving into spring, this recipe is a reminder that flavor doesn’t have to be fussy.

Tag your pasta masterpiece with #BodaciousWeeknights—we’d love to see what you’re cooking up!

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