Instructions:

Preheat your oven to 425°F (220°C). On a sheet pan, spread out the broccoli, zucchini, asparagus, bell peppers, and cherry tomatoes. Drizzle with olive oil, and season with salt and pepper. Toss to combine and verify the vegetables are evenly coated.

Roast the vegetables in the preheated oven for about 20-25 minutes or until they're tender and slightly browned. Stir halfway through the cooking time for even roasting.

While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

In a large mixing bowl, combine the cooked pasta, roasted vegetables, lemon zest, lemon juice, and grated Parmesan cheese. Toss everything together, adding reserved pasta water as needed to create a light sauce that coats the pasta and vegetables.

Serve immediately, garnished with fresh herbs and additional Parmesan cheese if desired. Enjoy your delicious Pasta Primavera hot! Pasta primavera can stand alone as a satisfying meal, making it a versatile option for various occasions.

For the best results, make certain to choose fresh, seasonal vegetables as they contribute markedly to the dish's flavor and texture.

Additionally, don't hesitate to experiment with different herbs and cheeses, or even add protein like grilled chicken or shrimp to make the dish more filling.

Leftovers can be stored in an airtight container and reheated gently, making Pasta Primavera a great option for meal prep or quick lunches throughout the week.