Italian by KitchenFeed
Pasta Primavera
Prep 25 min
Cook 20 min
Total 45 min
Serves 6 Steps
Step-by-step
1 Preheat the oven to 450°F. 2 Toss the carrots, zucchini, yellow squash, onion, and bell peppers with the olive oil, salt, pepper, and dried herbs on a large heavy baking sheet. 3 Transfer half the vegetables to a second baking sheet and spread both into even layers. 4 Roast about 20 minutes, stirring after the first 10 minutes, until the carrots are tender and the vegetables begin to brown. 5 Meanwhile, cook the farfalle in a large pot of boiling salted water until al dente, about 8 minutes. 6 Drain the pasta, reserving 1 cup of the cooking liquid. 7 Toss the pasta with the roasted vegetables in a large bowl. 8 Add the cherry tomatoes and enough reserved cooking liquid to moisten; toss. 9 Season with salt and pepper to taste. 10 Sprinkle with the Parmesan and serve immediately. Notes Oven at 450°F; using two baking sheets keeps the vegetables in a single layer so they roast rather than steam. Herbes de Provence can replace the dried Italian herbs. Save the pasta water — it's what loosens the dish into a light sauce.
Photo: Stacy Spensley from San Diego · Wikimedia Commons · CC BY 2.0
Source: Food Network
