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Pasta Primavera

Ingredients
  • 1 carrot, peeled and julienned
  • 1 med. Zucchini, cut into large, thin strips
  • 1 yellow squash, cut into strips
  • ½ onion, thinly sliced
  • 3-6 broccoli florets, blanched
  • ½ red pepper, cut into thin strips
  • 1-2 garlic cloves, cut in half lengthwise
  • 2 T olive oil
  • Salt and black pepper to taste
  • 1 T dried Italian herbs
  • ½ lb. farfalle (bowtie) pasta
  • 1 Tomato, concassed
  • ¼ cup Parmesan cheese, grated
  • Crushed red pepper to taste
Directions

  • Wash and prepare all the vegetables according to the list of ingredients.

  • In a large bowl, toss the vegetables with oil, salt pepper, and dried herbs.

  • Place vegetables on a large baking sheet.

  • If the vegetables are crowded, depending on the size of the baking sheet, transfer half of the vegetable to another sheet pan. This will prevent them from steaming and not roasting.

  • Bake until the carrots are tender and begin to brown, stirring after the first 10 minutes.

  • Add the tomatoes and the garlic, roast another 10 minutes.

  • Meanwhile, cook the pasta al dente, about 8-10 minutes in boiling salted water.

  • Drain pasta, reserving ½ cup pasta water.

  • Toss the pasta with the vegetables in a large bowl to combine.

  • Toss with enough reserved pasta water to moisten.

  • Season the pasta with salt, pepper and crushed red pepper to taste.

  • Sprinkle with Parmesan cheese and serve immediately.

  • Yields 2-3 servings.

  • Temp to roast?

  • Browned butter?

Categories

ItalianVegetarianEntreeSide DishSpicy