1/1 Photo of Pasta Primavera
Roasting the veggies makes this unique from any other Primavera. This is truly TO DIE FOR! My take on a Giada de Laurentiis dish. I've tweaked it quite a bit. I have also tossed about 2 cups of rotisserie chicken in with the veggies and also used tortellini instead of the bowtie pasta. (I also add mushrooms when DH isn't home!) Anyway, it's a very easy recipe to play around with! Enjoy!
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Units: US | Metric
- 453.59 g farfalle pasta, cooked and drained, reserving 1/2 cup pasta water (bowties)
- 29.58 ml butter
- 1 red onion, thinly sliced
- 1 red bell pepper, cut into 2-inch pieces (matchsticks)
- 1 orange bell pepper, cut into 2-inch pieces (matchisticks)
- 2 carrots, cut into 2-inch pieces (matchsticks)
- 118.29 ml grape tomatoes, cut in half
- 5 garlic cloves, smashed
- 1 bunch asparagus, cut into 2-inch pieces
- 59.14 ml olive oil
- 14.79 ml dried Italian herb seasoning or 14.79 ml herbes de provence
- 9.85 ml salt
- 9.85 ml pepper
- 118.29 ml parmesan cheese, shredded
- 1On 1 cookie sheet toss all the veggies in olive oil, herbs, salt and pepper until well coated. Transfer half veggies onto another cookie sheet. Spread veggies into an even layer on both pans.
- 2Roast at 450 degrees for 20 minutes, turning after 10 minutes.
- 3Toss hot pasta with butter. Then add veggies to the pasta. Use reserved pasta water to combine ingredients if necessary (sometimes I just don't need to add it -- ).
- 4Sprinkle with parm cheese, adding more salt and pepper to taste if need!
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Nutritional Facts for Pasta Primavera
Serving Size: 1 (274 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 727.2
- Calories from Fat 226
- Total Fat 25.1 g
- Saturated Fat 8.1 g
- Cholesterol 26.2 mg
- Sodium 1454.7 mg
- Total Carbohydrate 102.3 g
- Dietary Fiber 9.2 g
- Sugars 10.3 g
- Protein 24.3 g
The following items or measurements are not included:
dried Italian herb seasoning