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Pasta Primevera with Roasted Vegetables Recipe

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This recipe for Pasta Primevera with Roasted Vegetables, by , is from The Hoggan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lori Hull


3 carrots, peeled and cut into thin strips
2 medium zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 red onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into think strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 Tbsp dried Italian herbs
1 pound bowtie pasta
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Preheat oven to 450 F.

On a large baking sheet, toss all of the vegetables with the oil, salt, pepper, and herbs to coat. Transfer half of the vegetable mixture to another baking sheet and arrange over evenly. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes.

Meanwhile, cook the pasta in a large pot of boiling water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking water.

Toss the pasta with the vegetable mixture 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.

Personal Notes:
Personal Notes:
This is one of my favorite meals. It's even better the next day.




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