Pasta Primavera is a wonderful dish, where the vegetables are supposed to shine.  Primavera means spring and traditionally it was made with the spring vegetables that came from the garden, though now since many vegetables are available all year long, this dish can be made anytime.  I roasted these vegetables in batches in the morning, and mixed them with a lightly sauced pasta.  It was certainly better than any I saw recently at a couple of restaurants with heavily sauced pasta and a few vegetables.  

Vegetables: 

You can choose your favorite vegetables, roast them and add them to  the pasta with lemon garlic sauce below.  For a small group, I'd choose three vegetables that take about the same time to roast, for example yellow squash, zucchini, and sliced red onions.  

Lemon Butter Garlic Pasta Sauce

10.5 oz. linguine or spaghetti
3 Tbsp olive oil
2 Tbsp  butter
6 garlic cloves, finely sliced
1/4 tsp. red chili flakes (or more to taste)

Zest and juice of 1 lemon
1/2 cup grated Parmesan
1/3 cup of freshly chopped parsley
salt and pepper to taste

Directions:​

1.  Cook the pasta in salted water to taste, Reserve 1-2 cups of pasta water before draining.
2.  Meanwhile, heat olive oil and butter in a large skillet over medium heat until sizzling.  Add minced garlic and red pepper flakes; cook and stir about 30 seconds.  Remove from the heat.
3.  Once you've drained the pasta, set skillet with the garlic mixture over medium heat.  Add drained, cooked pasta and 1/4 cup of reserved pasta water; toss to coat.  Cook and stir until heated through, adding more pasta water if pasta seems too dry.
4.  Remove pasta from heat and stir in lemon zest,  juice, parsley and Parmesan cheese.  Season to taste with salt and pepper.  Transfer to serving bowl or platter.