Spring Pasta Primavera
I think that this is one of my all time favs. I got the recipe from Everyday Italian on the Food channel. I could eat it year round, but it sounds especially good as the weather gets warmer. It's full of veggies, but they are roasted in the oven and are sweet and yummy. Feel free to substitute or omit any that you or your finds offensive.
2 large carrots (I use the babies and probably more than equal to 2 carrots)
2 yellow squash
2 zucchini
1 large onion (I use the biggest sweet onion that I can find)
1 red pepper
1 yellow pepper
extra virgin olive oil
herbes de Provence (if you've never used this herb, you must try - it's a collection of herb from the Provence region of France and includes lavender)
1 lb. farfalle (bowtie) pasta
about 1/2 cup Parmesan cheese
1 cup or so cherry or grape tomatoes, halved
salt and peppa'
Cook pasta according to directions. Cut vegetables into match-stick-ish sized pieces (I do more like carrot-stick size because I ain't no gourmet). Put on two large baking sheets. Coat with olive oil, and season with s & p, and herbes de Provence. Mix with your hands. Bake at 450 for 20-25 minutes or until vegetables begin to caramelize. Toss vegetables and pasta together in a large bowl. Add cheese and cherry tomatoes. Toss again and serve. I love the left overs for lunch!
2 large carrots (I use the babies and probably more than equal to 2 carrots)
2 yellow squash
2 zucchini
1 large onion (I use the biggest sweet onion that I can find)
1 red pepper
1 yellow pepper
extra virgin olive oil
herbes de Provence (if you've never used this herb, you must try - it's a collection of herb from the Provence region of France and includes lavender)
1 lb. farfalle (bowtie) pasta
about 1/2 cup Parmesan cheese
1 cup or so cherry or grape tomatoes, halved
salt and peppa'
Cook pasta according to directions. Cut vegetables into match-stick-ish sized pieces (I do more like carrot-stick size because I ain't no gourmet). Put on two large baking sheets. Coat with olive oil, and season with s & p, and herbes de Provence. Mix with your hands. Bake at 450 for 20-25 minutes or until vegetables begin to caramelize. Toss vegetables and pasta together in a large bowl. Add cheese and cherry tomatoes. Toss again and serve. I love the left overs for lunch!
Comments