20 Mar RECIPE ALERT: Pasta Primavera
In honor of springtime, here’s a recipe for Pasta Primavera which means “spring” in Italian. Let’s hope we can keep the cold weather at bay and truly enjoy this dish during our spring season.
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
1 pound farfalle/ Penne/or bowtie pasta
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Directions: 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
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.