Pasta Primavera Recipe

This recipe was adapted from Giada De Laurentiis from the Food Network. In my opinion, everything this lady touches is gold... she also uses Anthropologie gadgets and dishes in her kitchen, so she's a smart one too. :)

Pasta Primavera is a really simple, healthy meal. This recipe combines my two favorite things. Vegetables and Pasta. Love it. Just know you will be chopping away in the kitchen for a good twenty minutes. It's worth it! Trust me.



Here's what you'll need:
1 pound farfalle (bowtie pasta)
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
15 cherry tomatoes, halved
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs
1/2 cup grated Parmesan
(I opted out on the onion this time, because the husband doesn't like them. I'll add them in next time... shhh!)

Steps:
1) Preheat your oven to 450 degrees.
2) In a large bowl, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Half the vegetable mixture; transfer the mixture to two heavy large baking sheets and arrange evenly over the baking sheets. (I tried using a flat cookie sheet... big mistake. Use a pan that has sides so the oil won't drip in your oven.) Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 8 minutes, about 15 minutes total. (Mine browned more quickly than the original recipe, but our oven has it's quirks... just watch yours closely!)
3)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 about 1/2 cup of the cooking liquid.
4)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.

Bon Appetit! This is one of my favorites!