"Hunger is the best sauce in the world."--Cervantes

Pasta Primavra (Thanks to Giada) Recipe

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This recipe for Pasta Primavra (Thanks to Giada), by , is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joseph Smith
Added: Tuesday, August 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Julienne all vegetables
3 carrots
2 med zucchini
2 yellow squash
1 onion
1 yellow and red bell pepper
1/4 c olive oil
Sea salt & fresh black pepper
1 T Italian herbs (or herbes de Provence)
1# farfalle
15 cherry tomatoes, halved
1/2 c prated Parmesan

Directions:
Directions:
Preheat oven 450F.
In a large bowl, mix all vegetables with oil, s&p & spices. Arrange onto baking sheet(s) and bake 10 minutes, stir and bake 10 more minutes or until carrots are tender.
Meanwhile, cook pasta to al dente. Drain. reserve 1 c of cooking water.
Return vegetable mixture to bowl, add pasta, cherry tomatoes and enough water to moisten. Reseason as needed and sprinkle with Parmesan.
Serve immediately.
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Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I like large servings of this meal. I also add pan fried pork chops or chicken breasts on occasion. Then maybe your get 3-4 servings.

 

 

 

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