Cacio e Pepe Amore Primavera

Serving Size: 4-6


1 lb. Pappardelle’s Cacio e Pepe Amore
2 zucchini, halved & sliced
2 yellow squash, halved & sliced
1 red bell pepper, de-seeded & sliced
1 yellow bell pepper, de-seeded & sliced
1 red onion, halved & sliced
1 pint cherry tomatoes 3-4 cloves garlic, minced
2 teaspoons dried Italian seasoning
1 lemon, juiced & zested
½ cup Parmesan cheese, shredded
2 tablespoons extra-virgin olive oil
½ cup reserved pasta water
Salt & pepper, to taste


  1. Preheat oven to 450 degrees.
  2. Add zucchini, squash, bell peppers, onion, tomatoes, and garlic to a large bowl. Add olive oil, Italian seasoning and salt & pepper. Toss to coat. 
  3. Place vegetables in a single layer on a greased baking sheet and roast in the oven for 20 minutes, or until softened and slightly browned.
  4. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 10-12 minutes. Drain, reserving ½ cup pasta water. Add drained pasta back to the pot.
  5. Add roasted vegetables, lemon zest & juice and pasta water to pot with pasta. Toss to combine. Adjust seasonings if necessary.
  6. Plate pasta and top with Parmesan. Serve and enjoy!