Name: Pasta Primavera
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 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

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Recipe by pines506

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I like this one because the vegetables are roasted. From Everyday Italian

Ready In:: 45mins
Serves:
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ingredients

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

directions

Preheat oven to 450°F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat.
Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets.
Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes.
About 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes.
Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixture in a large bowl to combine.
Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with the salt and pepper, to taste.
Sprinkle with the Parmesan and serve immediately.

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RECIPE MADE WITH LOVE BY

@pines506

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@pines506

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"I like this one because the vegetables are roasted. From Everyday Italian"

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photo by Bev I Am

7/30/2014

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review by Bev I Am

7/30/2014

This is delicious. I sized down for one. I used yellow squash, green pepper, herbes de Provence & fresh linguini in addition to the other ingredient called for. I will definitely make again!

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review by brandy1_6_99excite.

8/23/2008

This was WONDERFUL! My son is allergic to carrots, so I just added more bell pepper and squash. Thanks for the recipe!

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review by CIndytc

4/18/2006

I love this recipe...I make this all the time...

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creation by pines506

4/27/2005

I like this one because the vegetables are roasted. From Everyday Italian