Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Total:
45 min
Prep:
25 min
Cook:
20 min
Yield:
6 servings
Level:
Easy
Total:
45 min
Prep:
25 min
Cook:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

Pairs well with Pinot Grigio

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Pasta Primavera

Recipe courtesy of Ree Drummond

Pantry Pasta

Recipe courtesy of Ree Drummond

Roasted Vegetable Pasta

Recipe courtesy of Food Network Kitchen

Pesto Pasta with Shrimp

Recipe courtesy of Food Network Kitchen

Chicken Piccata Pasta Toss

Recipe courtesy of Rachael Ray

Cheesy Chicken Pasta with Broccoli and Bacon

Recipe courtesy of Geoffrey Zakarian

Italian Chicken Pasta Salad

Recipe courtesy of Geoffrey Zakarian

Sunny's Nunya Business Pasta Pizza Pie

Recipe courtesy of Sunny Anderson

Spicy Fajita Soup

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories