1/1 Photo of Roasted Vegetable Pasta Primavera
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.
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- 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
- 1Preheat the oven to 450 degrees F.
- 2In 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.
- 3Meanwhile, 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.
- 4In a large bowl, toss the pasta with the vegetable mixture. Toss in the cherry tomatoes and enough reserved cooking liquid to moisten.
- 5Season the pasta with salt and pepper, to taste, then sprinkle with the Parmesan and serve immediately.
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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