1/1 Photo of Pasta Primavera
I like this one because the vegetables are roasted. From Everyday Italian
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Units: US | Metric
- 3 carrots, peeled and cut into thin strips
- 2 medium zucchini or 1 large zucchini, cut into thin strips
- 2 yellow squash, cut into thin strips
- 1 onion, thinly sliced
- 1 yellow bell pepper, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 1/4 cup olive oil
- kosher salt
- fresh ground black pepper
- 1 tablespoon dried Italian herb seasoning or 1 tablespoon herbes de provence
- 1 lb farfalle pasta (bowtie pasta)
- 15 cherry tomatoes, halved
- 1/2 cup grated parmesan cheese
- 1Preheat oven to 450°F.
- 2On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat.
- 3Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets.
- 4Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes.
- 5About 20 minutes total.
- 6Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes.
- 7Drain, reserving 1 cup of the cooking liquid.
- 8Toss the pasta with the vegetable mixture in a large bowl to combine.
- 9Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with the salt and pepper, to taste.
- 10Sprinkle with the Parmesan and serve immediately.
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Nutritional Facts for Pasta Primavera
Serving Size: 1 (366 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 459.7
- Calories from Fat 117
- Total Fat 13.0 g
- Saturated Fat 3.0 g
- Cholesterol 7.3 mg
- Sodium 169.2 mg
- Total Carbohydrate 71.0 g
- Dietary Fiber 6.1 g
- Sugars 7.8 g
- Protein 16.0 g
The following items or measurements are not included:
dried Italian herb seasoning