Pasta Primavera

Name: Pasta Primavera
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Cuisine: italian
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 and freshly ground black pepper; 1 tablespoon dried Italian herbs or herbes de Provence; 1 pound farfalle (bowtie pasta); 15 cherry tomatoes, halved; 1/2 cup grated Parmesan

Recipe courtesy of Giada De Laurentiis

Show: Everyday Italian

Episode: Italian Vegetables

Pasta Primavera

0 Reviews

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

524

Total Fat

14

Saturated Fat

4

Carbohydrates

84

Dietary Fiber

8

Sugar

8

Protein

18

Cholesterol

8

Sodium

1041

Total: 45 min
Prep: 25 min
Cook: 20 min

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

524

Total Fat

14

Saturated Fat

4

Carbohydrates

84

Dietary Fiber

8

Sugar

8

Protein

18

Cholesterol

8

Sodium

1041

Total: 45 min
Prep: 25 min
Cook: 20 min

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 and freshly ground black pepper

1 tablespoon dried Italian herbs or herbes de Provence

1 pound farfalle (bowtie pasta)

15 cherry tomatoes, halved

1/2 cup grated Parmesan

Directions

Watch how to make this recipe.

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 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 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.