Pasta Primavera

This recipe is fresh and delicous!  HOWEVER, it takes tons of time to chop the vegetables into thin strips.  But it is definitely worth the effort!

I had never saved pasta water before to use in a recipe.  It is an interesting concept, and perfect for this dish.

This recipe comes from Giada De Laurentiis's cookbook Everyday Italian. 

Pasta Primavera

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

salt freshly ground black pepper

1 tablespoon dried Italian herbs

1 pound farfalle 

15 cherry or grape tomatoes, halved

1/2 cup grated parmesan

Preheat the oven to 450 degrees 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 tender but still firm to the bite, about 8 minutes. Drain,reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Vegetables roasting in the oven

One tray of roasted veggies