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Pasta Primavera Recipe

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This recipe for Pasta Primavera is from Berta's Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
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
¼ c. olive oil
Kosher salt and freshly ground black pepper
1 T. dried Italian herbs or herbes de Provence
1 lb. farfalle (bowtie pasta)
15 cherry tomatoes, halved
¾ c. grated or shaved Parmesan
Directions:
Directions:
1. Preheat the oven to 450 degrees F.
2. In a large bowl, toss all the vegetables with the oil, salt, pepper, and Italian herbs to coat. Divide and place on two heavy baking sheets, and arrange evenly on each sheet. Bake until the carrots are tender, and the vegetables begin to brown, stirring after the first 10 minutes, for a total of about 20 minutes.
3. Meanwhile,cook the pasta in a large pot of boiling,salted water until al dente, tender but still firm to the bite, about 8-12 minutes (follow package directions). Drain, reserving 1 cup of the cooking liquid.
4. Toss the pasta with the vegetable mixture in a large bowl to combine. Toss in the cherry tomatoes and enough cooking liquid to moisten. Season with salt and pepper to taste. Toss in the Parmesan and serve.

 

 

 

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