Roasted Vegetable Pasta Primavera |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe is only a slight adaptation of Giada De Laurentis' Pasta Primavera, I adapted this while teaching the 2013 cooking elective at my daughter's charter school. This is one of the recipes my 30 students will make while visiting Italy. Ingredients:
3 carrots, peeled and cut into thin strips |
2 medium zucchini, washed and cut into thin strips |
2 yellow squash, washed and cut into thin strips |
1 small onion, thinly sliced |
1 yellow bell pepper, cut into thin strips |
1 red bell pepper, cut into thin strips |
1/4 cup olive oil |
salt and pepper, to taste |
1 tablespoon mixed italian herbs (or use herbes de provence) |
1 lb farfalle pasta (bowtie pasta) |
15 cherry tomatoes, halved |
1/2 cup parmesan cheese, grated |
Directions:
1. Preheat the oven to 450 degrees F.
2. In a roasting pan, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Bake about 20 minutes, stirring after the first 10 minutes.
3. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Remove about 1 cup of the cooking liquid, and set aside, then drain the pasta.
4. In a large bowl, toss the pasta with the vegetable mixture. Toss in the cherry tomatoes and enough reserved cooking liquid to moisten.
5. Season the pasta with salt and pepper, to taste, then sprinkle with the Parmesan and serve immediately.
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