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 littlekeri03
Knoxville, TN
on April 28, 2013
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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.
By Christinie
on April 17, 2013
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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.
By LikaMe
on March 29, 2013
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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.
Read all 329 reviews