Prep 25 mins
Cook 20 mins
This recipe is only a slight adaptation of Giada De Laurentis' Pasta Primavera, found here: http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-primavera-recipe/index.html 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.
- 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
- Preheat the oven to 450 degrees F.
- 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.
- 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.
- In a large bowl, toss the pasta with the vegetable mixture. Toss in the cherry tomatoes and enough reserved cooking liquid to moisten.
- Season the pasta with salt and pepper, to taste, then sprinkle with the Parmesan and serve immediately.