4 Videos | Photo: Pasta Primavera Recipe
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
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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By Bob's kitchen
on May 07, 2012
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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.
By adaskada_11322458
Dallas, TX
on May 03, 2012
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Soooooooo goood. I will cook my vegetables this way from now on. Giada hits another one out of the park!!
By labaza7
on April 26, 2012
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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.
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