Pasta Primavera
Show: Everyday Italian
Episode: Italian Vegetables
Rate This RecipeRead users' reviews (329)
- Recipe categories: Cheese, Vegetables,
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Average Rating:
Total Reviews: 329
Showing 11-20 of 329
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By liza_in_yk
on September 25, 2012
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simple, light, fresh, and delicious!!!
By jessliv1331
on September 04, 2012
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Loved this dish. Takes a little while to prep all the veggies, but definatly worth it. I added more cheese because I am a cheese fanatic. Was also DELICIOUS the next few days, and cold right out of the fridge! :
By etmelvin
Wake Forest, NC
on August 27, 2012
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Really, really good! I added red pepper flakes, fresh garlic and more dried basil. Other than that, excellent as written .... we will use again!
By abijita_7579170
plano, TX
on August 21, 2012
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Very healthy, easy to make, beautiful to present and very yummy!! Thanks Giada.
By yolster84
on August 19, 2012
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Bummer!! The only reason others rated this higher is what they ADDED!! Of course cracked red pepper or garlic or cheese would improve this dish. It's beautiful in presentation but prepared as directed, the flavor is strictly squash and b-o-r-i-n-g. Chefs, take some creative license here...add flavor and then some.
By pwmeloney_12946673
delaware
on August 13, 2012
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This dish is awesome and I can't believe how much flavor it packs. I did add some red pepper and garlic to it,but I'm sure it is still amazing without adding those two things.
By jasonh815
California
on July 20, 2012
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This turned out great. Added a few cloves of chopped garlic into the oil and herb mixture. I thought this was gonna be a lot of vegetables but they cook down a lot.
By kitchen shy
Newtown, CT
on July 14, 2012
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As the veggies were roasting, the whole house smelled amazing! I trust Giada's recipes - they're always so good! - and so I splurged on a bottle of herbes de Provence and I couldn't believe the flavor it gave the vegetables. Delicious. I used two carrots, the red & yellow peppers and a handful of string beans. I was afraid of the squash and zucchini turning to mush but I'm sure they're yummy, too. I also bought a hunk of fresh Parmesan and grated that over the hot pasta and vegetables. So filling and satisfying. I'm trying to cut down on my salt intake and it was never missed. Maybe next time, I'll use some red pepper flakes.
Another fantastic recipe, Giada! Thank you!
By NYCoupleCooks
Tuckahoe, NY
on July 04, 2012
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Wonderful, light pasta salad. I'll echo previous comments. Good, fresh parm is a must. I used Seven Seas dry Italian dressing when roasting the vegetables. I also tossed in marinated artichokes and a splash of red wine vinegar which worked perfectly.
By engk916
Princeton, NJ
on June 30, 2012
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five stars for taste, took away one star for the pita veg prep. since i was doubling this recipe for company, i tried using the food processor to julienne all the vegetables but it only worked with the carrots. everything else turned to mush so i used a knife to prep the rest. i'm pretty good with a knife and it still took me about 45min. the cook time is also too long. i broiled the vegetables for 15mins and that was plenty. from the other reviews, i doubled the herbs, tomatoes and threw in a good handful of garlic. good, fresh parmesan cheese is a must. my kids gobbled it up!