Pasta Primavera

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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.

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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.

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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.

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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.

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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!

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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" :-

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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.

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amazing

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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.

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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.