Saturday, April 3, 2010

Pasta Primavera

I can't believe I haven't written about this one before. It's just a perfect, beautiful spring dish. It's easy, and it's delicious.

I had some asparagus in the fridge, and figured it would make a nice addition. I threw them on the pan with the roasted vegetables.

I've made this two or three times now, and can't figure out how to not char the veggies. I'm not sure if I'm letting them roast for too long, or if I'm cutting them too thin. It isn't really a problem flavorwise, but it is definitely a clean up problem.

This reheats well and is delicious as leftovers too.

We had a hard time getting A to eat the veggies. He loved the pasta part, of course loved the tomatoes, and liked the carrots too. He refused to try the other stuff, though.

Oh, and a wonderful addition. My friend took a bike tour of France this summer, and she brought me home some dried Herbs de Provence. These are in a burlap bag! For whatever reason, these are so much tastier than the jar of HdP I have from the grocery store. I really loaded the veggies up with this stuff, and I think it made them really tasty.

See Giada's original here.

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
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) I used small shells and rotini
15 cherry tomatoes, halved I used grape tomatoes
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.

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