"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pasta Primavera Recipe

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This recipe for Pasta Primavera, by , is from HSC Families Cooking for a Cause, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Anderson (HFCU)
Added: Wednesday, August 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
(1) Red Bell Pepper
(1)Yellow Bell Pepper
(1)Green Bell Pepper
(3) Peeled Carrots
(2) Medium Zucchini
(2)Medium Summer (yellow) Squash
(1) Tablespoon Italian Seasoning
cup Extra Virgin Olive Oil (Divided)
cup of pasta cooking water
cup Kraft Zesty Italian Fat Free Salad Dressing
1 cup Grated Parmigianino Reggiano Cheese
1 lb Farfalle Pasta (Bow Ties)
1 tsp salt
tsp pepper
15 cherry tomatoes, sliced in half

Directions:
Directions:
Seed and slice red, yellow, and green Pepper into strips. Cut carrots, zucchini, and squash into strips the same size as peppers. Place all veggies into a large bowl. Pour cup olive oil over veggies. Add Italian Seasoning, salt and pepper. Using your fingers, toss veggies with oil and seasonings to coat. Divide the veggies between two cookie sheets in a single layer. Sprinkle remaining olive oil over them. Bake at 400 degrees for 30 minutes or until veggies are browning and carrots are tender. Cook Pasta until al dente(about 8-10 minutes).
Drain Pasta, pour into large bowl. Add roasted veggies. Pour cooking water and Italian dressing over top. Add grated cheese. Mix until combined. Add cherry tomatoes. Taste and adjust salt and pepper.

 

 

 

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