Pasta Primavera

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 3 carrots, peeled and cut into thin strips
  • 2 medium zucchini or 1 large zucchini, cut into thin strips
  • 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
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon dried Italian herbs or herbes de Provence
  • 1 pound farfalle (bowtie pasta)
  • 15 cherry tomatoes, halved
  • 1/2 cup grated Parmesan
Directions
Watch how to make this recipe

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 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 and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.


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Pairs Well With
Pinot Grigio

Citrusy, light white wine

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4.8 363
Fantastic dish.  Simple, quick, and versatile.  My only heads up to any other guys out there making this for 1 or 2 people would be to cut it in half.  We'll have pasta for days now, haha.  I'm kind of a beginner though, so I just didn't realize how much I was making till it was too late.  Not a negative on the dish though, just an fyi.  This is easily now at the top of my flavorful and healthy dishes now.<br /> item not reviewed by moderator and published
For those who added garlic/additional herbs..how much would you suggest?  Cooking for a large group and don't want to screw up! item not reviewed by moderator and published
I loved this recipe! I was worried about it being bland based on other reviews, so we amped up the Herbes de Provence and added garlic (how was that left off???). It was light, satisfying and beautiful. Thank you! item not reviewed by moderator and published
Great dish, I didn't have tomatoes on hand but I added asparagus and grilled chicken.  It was delish and I will be making this again! item not reviewed by moderator and published
Very good...my family loved it.  item not reviewed by moderator and published
<span>Delicious!  This recipe is so easy and super tasty! Roasting the vegetables was perfect. I will definitely be making this again.</span> item not reviewed by moderator and published
I made this dish exactly the way the recipe is printed, and I thought it was a little bland. Both my husband and I added extra salt, pepper and cheese at the end. Maybe it will be better as left overs? We'll see tonight! But, I think I would add extra Herbes de Provence next time---and some garlic! item not reviewed by moderator and published
It's the second time I've made this recipe. It's delicious! The second time around I generously added salt and pepper, and used a whole lot more of Herbes de Provence - which the first time I felt the dish lacked of. I also added some grilled chicken, mushrooms and garlic. It's a great, filling dish that doesn't leave you bloated! item not reviewed by moderator and published
Added chopped parsley with the tomatoes and lemon juice and white wine with the broth. item not reviewed by moderator and published
Added toasted pine nuts for crunch. cooked squash/zuccinni separately, for only 6 minutes to prevent from over cooking, added back to tomato,pepper, onion mixture before serving. item not reviewed by moderator and published
I adore this recipe !!!!!!!!!! I would eat the entire pound of pasta if I could ! The sweetness of the peppers and cherry tomatoes is my favorite part of chewing this delicious pasta . I always end up adding crushed pepper but thats just my own taste . item not reviewed by moderator and published
This is an absolutely wonderful dish, it's light, and tasty. I purchased a couple of lobster tails and then chopped up the meat from that and mixed it in. This is one of those dishes that you can make your own in any way. item not reviewed by moderator and published
Yummy pasta dish!! It was easy and I love the taste of the roasted vegetables with the pasta. item not reviewed by moderator and published
I usually really like Giada's recipes. However, This recipe as written is not great. I ended up roasting more vegetables, adding a lot of garlic (both roasting it and adding garlic powder), and salt to salvage this recipe. I suppose it is a good base recipe, but it needs additions to make it good. item not reviewed by moderator and published
Made this for the first time the other night and it turned out perfectly. Followed the directions, plus added in baked chicken breasts seasoned with salt, pepper, and Italian seasoning. I love that is has lots of vegetables in it. Everyone went back for seconds. Definitely adding this recipe to the dinner routine. item not reviewed by moderator and published
Easy to make, delicious to eat! No sauce required - a very nice change for a pasta dish. Can substitute vegetables for what's in session or what's on hand. Easy to add chicken for protein. YuM ! item not reviewed by moderator and published
Very good. I followed the recipe slightly scaled down, added mushrooms the last 10 minutes of roasting the veggies, and used parmigiano-reggiano cheese instead of just parm. I didn't think I'd like the raw tomatoes added but I did. It gave it a very fresh taste that was good for this very hot summer day. item not reviewed by moderator and published
Liked it item not reviewed by moderator and published
I'm confused because those aren't Spring seasonal vegetables. I usually see peas and broccoli in pasta primavera--vegetables that are in season in the Spring, fittingly enough for a dish called "Spring pasta." item not reviewed by moderator and published
Healthy eating everyone loved! Wish I'd read more of the reviews ahead of time because although I followed it almost to the letter (except I used wheat pasta), I now wish I'd a) julienned the squash a little larger so they weren't mushy; b) thrown the cherry tomatoes into the oven with the rest towards the end, and c) cooked the veggies a little longer to get them more brown. Used Herbs de Provence (finally found a recipe to use this!) and it was a delicious meal. Served with a green salad with balsamic dressing and a sliced baguette of whole wheat bread. item not reviewed by moderator and published
This was fantastic! I made this for dinner last night, but left out the tomatoes and substituted feta for Parmesean (I didn't know we'd run out the previous night) and the feta gave it just that umph that it needed to push it to amazing! A friend that was over who despises veggies with a passion (He only eats meat and bread. How? Dunno.) went back for seconds. Definetly will be making this again! item not reviewed by moderator and published
This (pasta primavera) is one of my go-to midnight snacks. This version is particularly yummy. Usually, I just cook a small amount spaghetti, drain, set aside in plate. Put a little oil in same pan, return to heat, add large handful of leftover salad to pan, stir to wilt lettuce. I make sure there are chopped tomatoes in there too. Pull all to the side and break an egg, and scramble it in. Return noodles to pan and add in maybe a quarter of a cup Parmesan cheese and stir it around. Dump onto your plate and add a little more cheese. Yumm, late night snack in 5 min or so (plus pasta cooking time) that is light and yet keeps your tummy from chewing on itself if you want to sleep in next morning - or working late that night. I don't bother browning the veggies, I just want them crisp tender, and I agree with CandiCane16 that this is great dish for using whatever you have leftover in the fridge. Never quite same way twice adds variety! Dress it up or down, you just can't go wrong. item not reviewed by moderator and published
I added mushrooms and omitted the yellow squash. It turned out terrific. item not reviewed by moderator and published
A big hit with my family. I added a little chicken and the family went back for seconds. item not reviewed by moderator and published
loved this recipe even though the vegtables didnt brown as instructed it was awesome item not reviewed by moderator and published
Yum!! Light but flavorful. item not reviewed by moderator and published
Soooo yummy! This is definitely a keeper. It's super simple to make and easily altered to fit the ingredients you have on hand. I roasted broccoli cauliflower carrots onions red bell pepper and garlic and added the tomatoes halfway through. The seasoning gives the sauce wonderful flavor. I tossed in some toasted pine nuts and basil at the end. Can't wait to eat the left overs for lunch tomorrow. item not reviewed by moderator and published
I LOVE this recipe! I just use whatever pasta I have on hand. I add a little red sauce to my toddler's serving. item not reviewed by moderator and published
Made exactly as written and it is DELICIOUS!!!!!! item not reviewed by moderator and published
Wonderful recipe!! Tried herbs de provence for the fist time and loved it!! item not reviewed by moderator and published
WOW! This was so delicious and healthy too! Loved it! item not reviewed by moderator and published
I love this pasta. The veggies are still crisp, but cooked. The pasta has a broth flavor that makes this pasta light, no heavy like a cream dish. I made garlic bread, and had a cold chardonnay to go with. It is the perfect summer pasta to create with your garden vegetables. item not reviewed by moderator and published
I made this for a potluck at work and I got rave reviews. Everyone wanted seconds. Do yourself a favor and use the Herbs&amp;#39; de Provence for the best flavor and don&amp;#39;t rush the roasting of the veggies. Soooo good! item not reviewed by moderator and published
Really delicious ! I added lots of fresh basil. item not reviewed by moderator and published
This was delicious and very filling! I added some asparagus to the mix. I subbed herbs de provence for italian seasoning because that's what I had on hand. I julienned the peppers, then cut the carrots in smaller bite size chunks. Don't cut the squash too small or they will be mush. I cut them in larger than bite size chunks and it was perfect. They still had a slight bit of crunch to them. Halfway through the roasting time I added the cherry tomatoes to the oven because I don't like them raw. Everything was cooked perfectly after the 20 minute roasting time using this method. This makes a ton of food. It will definitely be enough for use to bring to work for lunch this week. item not reviewed by moderator and published
This recipe was very good, easy to make, and colorful and appealing to look at. I added some shrimp, so my version wasn't authentic, but I liked the addition. I did overcook the veggies in the oven, though. I think 10 minutes would have done it. 20 minutes and the squash turned to mush. Still was very tasty, though, and slight caramelization added a depth of flavor. item not reviewed by moderator and published
Very yummy, even my small kids liked it. I julienned all veggies and used Italian seasoning, even though I had Herbs de Provence on hand. Perfect!! Great job, Giada! For anyone doing Weight Watchers, this is 11 points for 1/6 of the recipe. I think a good portion size is 1/8 of recipe and in this case, it's 8 points. item not reviewed by moderator and published
Amazing, delish, healthy, easy, can I say anything else to convince you to try this recipe? (-: This is my hubby's favorite dish to make and eat. The house smelled so good. We make ours with brown rice pasta and add red pepper flakes for extra kick. We make it so much we change the veggies from time to time to keep it fun. item not reviewed by moderator and published
Wow - this dish was an amazing hit at a Superbowl party last night! So easy - if you can chop veggies and boil water you can make this without a problem! The roasted vegetables come out so tasty...I didn't even add parmesan (to keep it vegan. I did add some crushed garlic cloves, lots of crushed red pepper and a splash of balsamic before roasting. I also added the tomatoes halfway through the roasting. SO good and will definitely make this again! Love Giada! item not reviewed by moderator and published
Simple and delishhh! As a side dish or entree, just outstanding!!! The only problem is that now we don't have an excuse to "not cooking after a long work day" :- item not reviewed by moderator and published
Loved this recipe... used what was in the fridge (red, yellow and orange peppers and a little more zucchini as I didn't have summer squash. Added (because I had it - two tablespoons of reserved olive oil from oven-roasted tomatoes that also had basil and garlic. Y-U-M-M-Y! Great basic recipe... alter to your heart's desire. item not reviewed by moderator and published
amazing item not reviewed by moderator and published
I really liked this recipe. I changed the pasta from bow ties to penne and roasted the tomatoes with the other veggies. I thought it might be a little dry but I was pleasantly surprised to find a moist pasta dish. item not reviewed by moderator and published
If I had stuck to the original recipe it would have been a 4, as I created it it was a strong 3.5/4. I subbed a green pepper for a yellow one, omitted the carrots, and added zucchini. The vegetables weren't the problem-the flavor, or lack of one is. I could not remember if I had made this before but as I was prepping the veggies it came to me-I did and it tasted, literally, like nothing. To add some flavor I added a little garlic salt, garlic powder, and onion powder. I also added a bit more cheese. I also felt that the italian seasoning was slightly overpowering so I will add less next time. It was good. Not something I will be yearning to make but once in awhile it can be a nice healthier alternative. item not reviewed by moderator and published
simple, light, fresh, and delicious!!! item not reviewed by moderator and published
Loved this dish. Takes a little while to prep all the veggies, but definatly worth it. I added more cheese because I am a cheese fanatic. Was also DELICIOUS the next few days, and cold right out of the fridge! : item not reviewed by moderator and published
Really, really good! I added red pepper flakes, fresh garlic and more dried basil. Other than that, excellent as written .... we will use again! item not reviewed by moderator and published
Very healthy, easy to make, beautiful to present and very yummy!! Thanks Giada. item not reviewed by moderator and published
Bummer!! The only reason others rated this higher is what they ADDED!! Of course cracked red pepper or garlic or cheese would improve this dish. It's beautiful in presentation but prepared as directed, the flavor is strictly squash and b-o-r-i-n-g. Chefs, take some creative license here...add flavor and then some. item not reviewed by moderator and published
This dish is awesome and I can't believe how much flavor it packs. I did add some red pepper and garlic to it,but I'm sure it is still amazing without adding those two things. item not reviewed by moderator and published
This turned out great. Added a few cloves of chopped garlic into the oil and herb mixture. I thought this was gonna be a lot of vegetables but they cook down a lot. item not reviewed by moderator and published
As the veggies were roasting, the whole house smelled amazing! I trust Giada's recipes - they're always so good! - and so I splurged on a bottle of herbes de Provence and I couldn't believe the flavor it gave the vegetables. Delicious. I used two carrots, the red &amp; yellow peppers and a handful of string beans. I was afraid of the squash and zucchini turning to mush but I'm sure they're yummy, too. I also bought a hunk of fresh Parmesan and grated that over the hot pasta and vegetables. So filling and satisfying. I'm trying to cut down on my salt intake and it was never missed. Maybe next time, I'll use some red pepper flakes. Another fantastic recipe, Giada! Thank you! item not reviewed by moderator and published
Wonderful, light pasta salad. I'll echo previous comments. Good, fresh parm is a must. I used Seven Seas dry Italian dressing when roasting the vegetables. I also tossed in marinated artichokes and a splash of red wine vinegar which worked perfectly. item not reviewed by moderator and published
five stars for taste, took away one star for the pita veg prep. since i was doubling this recipe for company, i tried using the food processor to julienne all the vegetables but it only worked with the carrots. everything else turned to mush so i used a knife to prep the rest. i'm pretty good with a knife and it still took me about 45min. the cook time is also too long. i broiled the vegetables for 15mins and that was plenty. from the other reviews, i doubled the herbs, tomatoes and threw in a good handful of garlic. good, fresh parmesan cheese is a must. my kids gobbled it up! item not reviewed by moderator and published
This was absolutely amazing! I made this tonight for my family and everyone(including me loved it! I used whole wheat farfalle though, and I doubled the tomatoes. item not reviewed by moderator and published
Wonderful wonderful, wonderful!!!! Only change I made was using a white cheddar cheese aged in raspberry ale. YUM!!!!! item not reviewed by moderator and published
It was out of this world. It satisfied my, Mom-o-meter for healthy eating and my kids yummy-meter! Everyone was happy! item not reviewed by moderator and published
Amazing!!! I never bothered to sign in and rate a recipe until now, but have used dozens of them. The roasted veggies are so naturally sweet so adding quality cheese is a must. I didn't add any meat to the dish as others did and I was quite happy. I sauteed fresh garlic with petite diced tomatoes and dressed the pasta with this. That was the only change I made. It was filling but healthy and light all at the same time. This will be a staple dish from now on. item not reviewed by moderator and published
Vegetables way overcooked. I prefer mine "al dente". I cut my veggies in to "chunks", not thin slices. Next time will dial back oven to 350-375 and cut cooking time. Onions for 10 - 15 minutes then add the rest for 10 minutes. item not reviewed by moderator and published
Soooooooo goood. I will cook my vegetables this way from now on. Giada hits another one out of the park!! item not reviewed by moderator and published
I did this pasta today. We loved it I took some ideas from the other reviewers I add garlic, more pepper flakes, and lemon and on the top of the pasta I added Cilantro. I actually put cilantor or basil on all my food. It was a winner. I will do it again and again. item not reviewed by moderator and published
I used to make this recipe years ago and it was always a hit. Didn't know what to make for a vegitarian friend and remembered this...she loved it! item not reviewed by moderator and published
This was surprisingly tasty! The recipe looked a little bland, but we were looking for something lighter and healthier. But WOW, it really packed a big punch of flavor. We added shrimp with garlic and lemon and it was just really good. I should never doubt Giada's recipes! Amazing! item not reviewed by moderator and published
My family loved this new recipe. My brother is very picky when it comes to trying out new recipes, but he totally loved the roasted vegetables. He even asked me to add more veggies next time I make this again. item not reviewed by moderator and published
I have made this several times, and it is always perfect. The roasted vegetables add such a depth of flavor. be sure to use freshly grated parmesan! item not reviewed by moderator and published
I love this recipe!!! I have adapted it to whatever veggies I have. I have even used beets which gave the pasta a pretty pink color. Using flavored oils makes this recipe more versitile . My family loves this recipe and it even tastes delicioius cold!! item not reviewed by moderator and published
Easy, fresh, healthy, and delicious! I omit the onions, and it is still such as bright, flavorful dish. I would recommend putting the carrots in the oven about 10 minutes before the other vegetables, as they are fibrous and can be a bit too hard if they are not roasted long enough. item not reviewed by moderator and published
Excellent. I prepped all of the food before I played golf, came home and just followed the recipe. I did use grilled chicken. I also combined goat cheese (about 3 ozs along with the parmesean. My husband loved it and it was an easy clean up. item not reviewed by moderator and published
I've made this several times and definitely recommend using herbs de provence, it really brings out the sweetness in the roasted veggies. I've used a variety of other veggies like broccoli and mushrooms but have had the best results with the recipe as is. The carrots and peppers really are the stars, the only extras needed are few cloves of garlic and maybe some crushed red pepper. Foolproof and delicious. item not reviewed by moderator and published
This was a delicious recipe! I took others advice and cut the pasta in half, and even at that, this makes a lot. As a side dish, you could serve 8. Very tasty and filling. One thing - roasting two pans of veggies in my oven took 30 minutes rather than 20. I served it with some grilled salmon and the combination worked very well. I'll definately make this again...maybe with some added shrimp or scallps as others have done. item not reviewed by moderator and published
This was a fantastic recipe! I read other reviews before making it, and several said it needed something more, so I added minced garlic to the vegetable mix, red pepper, and topped it with sauteed shrimp. Lovely! We will definitely try it again. Possibly with seared scallops next time! item not reviewed by moderator and published
I agree. It needed a little something more, but I thought very delicious. I love some of the other addition ideas others have mentioned as well and may try for next time. This time I added mushrooms to the veggie lineup. I also pounded some skinless, boneless chicken breast; salted with kosher salt and fresh ground pepper then grilled them on my grill pan with a little olive oil. Sliced them up and served on top of the primavera for my husband and I. My daughter does not eat meat so she had it without the chicken. Delish either way! item not reviewed by moderator and published
This was good, but I felt like it needed something else. Next time i think i'll add garlic cloves to the roasted vegetables to kick the flavor up a notch, and maybe add some cubed feta or goat cheese at the end. item not reviewed by moderator and published
My husband and I want to start the year off healthy. This seemed liked the perfect way. For fear of the recipe being bland, I added some flavor here and there without altering the basic recipe: I used flavored olive oil, added garlic chips and red pepper flakes to the veggie toss before roasting, and added chicken sauteed in olive oil. I roasted on 400 for 15mins since I don't like my veggies too soft. I cut down on the pasta and increased the amount of veggies. I also had some fresh mozz that was about to expire, so I cubed it and added that. SOOO good. This is a great recipe to start with and build on to your tastes. item not reviewed by moderator and published
My "favorite" chef- Giada! I made this several times and, like always, Giada is a genius. I used the tomatoes the very first time but replaced it for shitake mushrooms ever since. We have also added sweet Italian sausage which is delicious. item not reviewed by moderator and published
Some of the best pasta I have ever eaten. Veggies are a perfect consistencie and perfectly flavored. With leftovers, I reheated in a pan with some butter and then put in a few tablespoons of water. Was just as good (or better the second time. Next time I am going to roast some garlic with the veggies. item not reviewed by moderator and published
Quick and easy and very tasty.I don't always cut the vegetables in thin strips as long as everything is about the same size it works. item not reviewed by moderator and published
Wow........An Italian style Pasta Primavera..Cool &amp; yummy.. Thanks item not reviewed by moderator and published
Loved this pasta! Would make it again. Great for a party or potluck. Loved the variety of vegatables and the flavors. However, the prep work took some time. item not reviewed by moderator and published
Fresh tasting but I would use less pasta, more veggies and a bit less olive oil. item not reviewed by moderator and published
This recipe was amazing! Of course, I did change it up to what I liked. I used carrots, bell peppers, onion, cherry tomatoes, and sundried tomatoes! Yumm. I cooked the veggie for about a total of 40 minutes, because I like mine really roasted, and I added the tomatoes about half way through. I also went to a local Italian place Georgettis that sells all homemade sauces. I bought their rose sauce (mixture of alfredo, and marinara blended smooth and I used Ronzoni's radiatore veggie pasta. I wanted to add fresh bulbs of garlic, and thought I had them at home, but after my trip to the grocery store I didnt feel like going back out, and it still turned out AMAZING! So im sure next time will be even better!!! Then I topped it all off with freshly grated parmesano reggiano. This will definitely be added to my rotation!! Highly recommend! item not reviewed by moderator and published
Easy to make if you don't mind slicing and dicing, roasting the vegetables is the key!! Added roasted garlic, mushrooms and artichoke hearts and my family loved it! item not reviewed by moderator and published
It was great! I needed a pasta recipe that doesn't have tomato sauce because I am nursing my daughter and that is one of the many things that upsets her tummy through the breastmilk. For that reason I didn't add tomatoes. I also added some sauteed shrimp to it. Even my husband that isn't a big veggie eater loved it. We will be making this a regular meal for our family. item not reviewed by moderator and published
This recipe was amazing. So refreshing. No meat and no sauce and so easy to make. I love spring vegetables that are roasted. item not reviewed by moderator and published
I thought this was pretty good. The only thing is that it is so similar to Giada Delaurentis' "Baked Penne with Roasted Vegetables". And I think THAT one is SO much better than this one by a landslide. I give that one five stars and this one four stars because I don't think its as good. Still good though! This one is nice, and light and tasty and it certainly makes you feel like you are eating healthy... item not reviewed by moderator and published
I can not cook at all but I made this and it is delicious. I added some chopped up asparagus because I had it in the fridge. I used Italian herbs but will try the herbs de province next time! item not reviewed by moderator and published
Tried this for Meatless Monday... Delicious and satisfying. Roasting the veggies definitely brings out their natural sweetness and yumminess and MAKES this dish. Even my five year old loved it. item not reviewed by moderator and published
yummy! loved all the fresh ingredients and light flavor. delicious and satifying. item not reviewed by moderator and published
delicious item not reviewed by moderator and published
Very yummy, my husband loved it. I used this as a side dish to some italian seasoned grilled chicken and it was great. The roasted flavor of the veggies was delicious, however the squash and zucchinni got kind of mushy. When I make this again I will double the carrots, they were delicious, and hold back a little on the squash. Thanks Giada! item not reviewed by moderator and published
This was a delicious and lighter version of other Pasta Primaveras that include heavy cream in the recipe. Roasting the vegetables really brought out their flavor, and I am sure that other roasted vegetables would be just as good as the seasons dictate. The only change I made was to add four tablespoons of melted butter to the pasta before adding the roasted vegetables, but I'm not sure if that did anything to enhance the recipe, so next time I will try it without. One another note: when the pasta and veggies were ready to mix together, my guests were not ready to eat, so I placed the pasta, pasta water, and veggies in separate bowls into the oven set at the lowest temperature. In the end, the integrity of the dish did not seem to suffer. item not reviewed by moderator and published
This is the only way I make Primavera now. I've done this recipe since I first saw her make it several years ago. Roasting the vegetables is the key. Great recipe! item not reviewed by moderator and published
my meat eating boyfrined said it was a keeper! i dont normally go for seconds and i was considering thirds! lol. i NEVER follow a recipe exactly and this time wasnt any different. i added more carrots and soo glad i did. they were my favorite part. i added a lot more grape tomatoes and added about 10 garlic cloves to roast. next time i dont think ill add as many squash and substitute more carrots! but it was one of the best recipes ive gotten from Giada! way to go item not reviewed by moderator and published
I've made the traditional boil this for .. minutes, boil that, Primavera. Much better, roasted vegetable flavor makes the dish. I used half pasta water and half vegetable stock. Mix and match your vegetable, very versatile dish. I did not have herbs de provnce, used Tuscan Italian seasoning. Great flavor. Thanks Giada. item not reviewed by moderator and published
This recipe was so good! Even my veggie hating hubby enjoyed it! I followed others advice below and seasoned the veggies a bit more before roasting with garlic powder and red pepper flakes. While they were roasting I grilled some chicken and in the last few minutes of cooking I added some sun dried tomatoes until they were heated through to add some sweetness. The only thing I will change next time I make this is to add only 1/2 - 3/4 of a pound of bow tie pasta. This way I'll get more veggie's and chicken with each serving. I will definitely make this again! item not reviewed by moderator and published
Really enjoyed this recipe. As a diabetic I'm always looking for healthy ways to sneak in more veggies while watching my carbs. As so many other reviewers have mentioned - I added garlic and red pepper flakes before roasting the veggies and I included some asparagus and in the last 10 minutes of roasting added some portabella mushrooms and the cherry tomatoes. I also reduced the amount of pasta to 3/4 of a pound and used whole wheat farfelle. Last but not least, I added 1 (15oz) can of cannellini beans (white kidney beans)... really tasty combo! item not reviewed by moderator and published
good...would be better with a little sundried tomato for some added sweetness. item not reviewed by moderator and published
Very good...a little bland, I added red pepper flake and a little ground red pepper. I also added chicken. All in all a good dish, the veggies took longer than 20 mins to cook. item not reviewed by moderator and published
I thought this recipe was excellent. I was pleasantly surprised how it turned out. I did add a few ingredients though. I added red pepper flakes and garlic to the veggie mixture and instead of table salt I used lawrys seasoning salt. When the veggies were about half way done...I cut up some chicken breasts cooked with spices and white wine in a saute' pan, before it was completely cooked I added some fresh sliced mushrooms. When the dish was done I had bow ties on bottom, roasted veggies, then the chicken on top sprinkled with the parm. It tasted excellent with a hint of spicy in the veggies, but the tomatoes and chicken balanced it out. Ill definitely do this again, except next time I want to add scallops with crumbled bacon instead of chicken : item not reviewed by moderator and published
Giada never dissapoints!!!! I love this recipe. item not reviewed by moderator and published
where's the PRINT icon????? item not reviewed by moderator and published
I can't even see how your claptrap scrambled eggs, wilted salad, and spaghetti recipe is even remotely similar to this one, or halfway relevant. item not reviewed by moderator and published

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Weeknight Dinners: Spring