Pasta Primavera

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Italian Vegetables

Rated: 5 stars out of 5Rate itRead users' reviews (264)

RECIPE
COMMENTS & REVIEWS(264)

Cook Time:
20 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 20 min
Total:: 45 min

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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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Comments & Reviews

recipe Pasta Primavera
Georgina HERMOSILLO , SONORA, AZ 11-05-2009
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We love it !!!
Rated: 5 stars out of 5

Hello from Mexico !!! I used t prepare this recipe since last year and my family simply love it. I didn't make any chances... and its delicious. Gina Villegas.Read more
recipe Pasta Primavera
Amber Fort Pierce, FL 09-08-2009
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become a favorite
Rated: 5 stars out of 5

This dish is light, flavorful and filling. We add some fresh minced garlic with the veges and we use the McCormick's Italian... Herb grinder for the spices. We tend to make a lot and save the rest for lunches and easy dinners... LOVE it.Read more
recipe Pasta Primavera
A Raceland, LA 08-31-2009
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Great
Rated: 5 stars out of 5

I had my family over and everyone ate multiple servings. I did make a few changes. I did not use the tomatoes or parm... cheese. I added 4 TBSP of minced garlic on the veggies I baked. I also added 2-3 TBSP of butter on the noodles and tossed them before I dumped in the veggies and left over olive oil from the baking pan. It was somewhat bland. I added extra italian seasoning, salt, pepper, seasoned salt, and onion powder after it cooked. With the changes it was very good. Read more
recipe Pasta Primavera
Mary Jonesboro, GA 08-22-2009
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My GoTo Recipe
Rated: 5 stars out of 5

When I want vegetables and pasta this is my go to recipe. I love the herbs, the pasta and the vegetables. All the flavors... mixed together give such wonderful Italian flavor. My son, who is a fireman, wanted your cookbook so I gave him mine and he cooks for all the fireman at the station.Read more
recipe Pasta Primavera
teresa san luis obispo, CA 07-28-2009
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Easy and Delicious
Rated: 5 stars out of 5

A quick, easy and healthy meal that can adapt to whatever veggies are in season. Thanks for a great recipe!
recipe Pasta Primavera
Maryellen Berne, NY 07-28-2009
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Excellent!
Rated: 5 stars out of 5

I roasted all of my veggies-broccoli, green and yellow beans, zucchini, red onion, and red pepper and used whole wheat pasta.... I also added one chopped dried chili pepper and chopped fresh basil halfway through the roasting. I also added 10 oz of goat cheese instead of the Parm for a creamier version. Will definitely make this again and try it with the Parm next time. My husband loved it and didn't even miss the meat.Read more