"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pasta Primeval  Recipe

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This recipe for Pasta Primeval , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Mills (Jon)
Added: Sunday, March 20, 2005


3 carrots cut-thin strips
2 medium zucchini
2 yellow squash cut-thin strips
1 onion thinly sliced
1 yellow bell pepper cut-thin strips
1 red bell pepper cut-thin strips
1/4 c olive oil
kosher salt
freshly ground pepper
1 tbsp dried Italian herbs
1 pound bowtie pasta
15 cherry tomatoes halved
1/2 c grated parmesan

Preheat oven to 450 degrees. On a large heavy baking sheet toss all of the vegetables with the oil, salt, pepper and dried herbs then transfer half to another baking sheet and bake until the carrots are tender and the vegetables begin to brown; stirring after the first 10 minutes about 20 minutes in total. Meanwhile cook the pasta in a large pot of boiling salted water until al dente about 8 minutes drain reserving 1 cup of the cooking liquid. Toss the pasta with the vegetables in a large bowl. Combine and toss with cherry tomatoes and enough reserved cooking liquid to moisten; season the pasta with salt and pepper sprinkle with parmesan and serve.




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