Italy (Part 2)

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Pasta Primavera

Vegetarian pasta dish with farfelle and oven-roasted vegetables.

Total time: 40 minutes
Servings: 10

Ingredients

  • 200g matchstick carrots
  • 5 medium zucchini, cut into thin strips (2 inches long)
  • 1 medium onion, thinly sliced
  • 1 yellow bell pepper, cut into thin strips (2 inches long)
  • 1 red bell pepper, cut into thin strips (2 inches long)
  • 1/2 cup olive oil
  • salt and pepper to taste
  • 1 1/2 tablespoons dried Italian herbs
  • 700g farfalle (bowtie pasta)
  • 30 cherry tomatoes, halved
  • 1 1/4 cup grated Parmesan cheese
  • salt and pepper to taste

Directions

  1. Preheat the oven to 450 degrees F.
  2. In a large bowl, toss the sliced vegetables (all except cherry tomatoes) with oil, salt, pepper, and dried herbs. Arrange the vegetables in an even layer on two large baking sheets. Bake, stirring after 10 minutes, until the carrots are tender and the vegetable begin to brown (20 minutes total).
  3. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente (8-10 minutes). Drain.
  4. In a large pot, toss the pasta with the vegetable mixture, cherry tomatoes, and Parmesan. Season with salt and pepper. Serve.

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Family Ratings

  • Mama: 4.5/5, light and tasty pasta dish!
  • Papa: 3/5, rather bland for my taste
  • Girlie: 3/5, not enough flavor
  • TW: 3.5/5, could have used more spices
  • McM: 4.5/5, baked vegetables have a nice texture and the spices and Parmesan add a delicious subtle flavor!

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

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