Pasta Primavera

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I had leftover raw veggies from a party and decided this was the perfect way to finish them off! I added baby portobello mushrooms cut in half and broccoli (with the stems pointing up to the mix as well as some garlic powder. I served it over whole wheat pasta and added some fresh lemon juice right before the parmesan cheese. The carrots were so sweet and the squash was unbelievable. My 13 year old son had seconds, of vegetables, can you imagine! I will make this anytime I have lots of veggies on hand or after a visit to the farmers market!

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I'm not into healthful eating, but I had to come up with something for a vegetarian I invited to dinner. Giada's version of pasta primavera (there are thousands! is easy, healthful and DELICIOUS. Julienning the vegetables is a bit time consuming, but well worth the effort. The roasted vegetables have a wonderful flavor combined with the pasta and tossed with freshly grated cheese. I used McCormack's Italian seasoning and a good, freshly grated Grana Padano. I'll make this again for myself, even though I'm more into meat and cream sauces. That says a lot about Giada's recipe! I can't recommend it enough.

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My cousin made this for me once, and I have been making it ever since. It's the perfect summer pasta. I add a little more of the herbs than the recipe calls for. This is something I make very often and everyone always loves it!

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Slicing the vegetables took me awhile but it was well-worth it. I loved how the vegetables tasted roasted - I was happy to eat them without the pasta. I omitted the tomatoes and added parsley at the very end. Very tasty.

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Really loved this recipe. I was surprised by how easy but ultimately tasty it was! It took awhile to chop up the veggies, but not overly long. Based on comments here, I put the tomatoes in with the other veggies during the last ten minutes to roast and that was a great idea. They were fantastic and helped the pasta not be so dry. I didn't see that I was supposed to reserve some of the liquid the pasta was cooked in to make the sauce so initially the dish was dry.I added some water and frankly it was still delicious. With that change, it will be even better. Also love the Provencal spices and use them on roast vegetables all the time now.

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I've made this recipe several times now & everyone that tries it LOVES it. The vegetable mixture can be adapted, I've used asparagus, green beans, sun dried tomatoes. Great recipe Giada!

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This recipe was so easy to make and took hardly any time at all. It turned out great!! We added grilled chicken, crushed red pepper flakes and garlic for a little extra flavor. SOO GOOD!! I will definitely be making this again soon!

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I made this for dinner last night for my daughter that had just gotten home from college. We both loved it! She went back for seconds and said that she was going to get a little something sweet but decided she would rather have more pasta! She also said this was a recipe that she wanted to cook for her boyfriend at school. Thanks Giada for such a good, healthy, and easy meal!

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My fiance and I could have eaten this whole bowl of pasta! It was delicious! I didn't have an italian herb mixture on hand so I just sprinkled on a couple of different herbs like thyme, onion, oregano, dried cilantro. I will definitely make this again!

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My husband was skeptical about the "no sauce" aspect, but this recipe did not dissapoint. I added garlic and I used butternut squash instead of yellow squash because it is in season. Absolutely delicious. We ate it for lunches the next couple of days too and it reheated very well. I put the tomatoes in with the rest of the veggies instead of adding them later. I would do this again, but double the tomatoes. They were so good, but there wasn't enough. I will definitely make this again.