Pasta Primavera
Read my review of this recipe.
Ingredients:
- 3 carrots, peeled and cut into thin strips
- 1 pound asparagus, ends trimmed and cut on an angle
- 2 yellow squash, cut into thin strips
- 1 onion, thinly sliced
- 1 yellow bell pepper, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon dried Italian seasoning or herbes de Provence
- 1/2 to 1 pound farfalle (bowtie pasta)
- 15 cherry tomatoes, halved
- 1 cup basil leaves, shredded
- Zest from one lemon
- 1/2 cup grated Parmesan
Directions:
Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 to 30 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes, basil, and lemon zest and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
Serves 4 to 8 (depending how much pasta you use).
Nutrition:
Substitutions:
I halved the amount of pasta (1/2 pound for 4 people) from the original recipe. I liked that ratio of pasta to veggies more. I also used fresh pasta, which I think really make the dish outstanding.
Recipe courtesy of Giada De Laurentiis.