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    You are in: Home / Recipes / Roasted Vegetable Pasta Primavera Recipe
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    Roasted Vegetable Pasta Primavera

    Roasted Vegetable Pasta Primavera. Photo by **Tinkerbell**

    1/1 Photo of Roasted Vegetable Pasta Primavera

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    **Tinkerbell**'s Note:

    This recipe is only a slight adaptation of Giada De Laurentis' Pasta Primavera, found here: 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.

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    Units: US | Metric


    1. 1
      Preheat the oven to 450 degrees F.
    2. 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. 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. 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. 5
      Season the pasta with salt and pepper, to taste, then sprinkle with the Parmesan and serve immediately.

    Ratings & Reviews:


    Nutritional Facts for Roasted Vegetable Pasta Primavera

    Serving Size: 1 (359 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 458.9
    Calories from Fat 119
    Total Fat 13.2 g
    Saturated Fat 3.0 g
    Cholesterol 7.3 mg
    Sodium 167.6 mg
    Total Carbohydrate 69.9 g
    Dietary Fiber 6.0 g
    Sugars 9.2 g
    Protein 15.9 g

    The following items or measurements are not included:

    mixed Italian herbs

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