Pasta Primavera

 

This recipe came to my attention courtesy of my beautiful daughter and her boyfriend. The two of them made this over the weekend and enjoyed it so much I received an email containing the recipe along with photos! They found it on the Food Network website from Giada De Laurentis (I've included the link below). My daughter said it was easy to make and fairly flavorful. Her other comments were that it was good either hot or cold, but she preferred it cold, so it sounds like a great lunch too. The recipe below is a copy of what appears on the website but I added the two notes, "minus tomatoes," and "great for the omni's in the house". Thanks Lo!!!

Pasta Primavera

Makes about 6 servings  

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
• 1/4 cup olive oil
• Kosher salt and freshly ground black pepper
• 1 tablespoon dried Italian herbs or herbes de Provence
• 1 pound farfalle (bowtie pasta)
• 15 cherry tomatoes, halved
• 1/2 cup grated Parmesan (great for the omni's in the house)

Directions

Preheat the oven to 450 degrees F.

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

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

Toss the pasta with the vegetable mixtures 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.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-primavera-recipe/index.html