Sunday, April 13, 2008

Pasta Primavera

By Giada on the Food network's website

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips Omitted
2 yellow squash, cut into thin strips Omitted
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips I used two
1 red bell pepper, cut into thin strips Omitted
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

Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables 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.

I meant to add baby portabella caps to the veggies, since it was suggested in the reviews... I simply forgot to do it though. I saw them sitting there on the microwave, where BAJ had taken them out for me, after the first ten minutes of roasting. Boo!

But anyway, this was fantastic. The flavor was just great, and this will definitely be made here again--with mushrooms next time!

The instructions said to slice everything into thin strips, which I did... perhaps I sliced TOO thin, however. Some of the slices...disintegrated is really the only way to say it. I think the char added a nice flavor, but at the same time, some of the veggies were wasted.

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