Pasta Primavera

Name: Pasta Primavera
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 3 carrots, peeled and cut into thin strips; 15 cherry tomatoes, halved; 454 grams farfalle (bowtie pasta); 1 Tbsp dried Italian herbs or herbes de Provence; 6 servings Kosher salt and freshly ground black pepper; 59 milliliters olive oil; 1 onion, thinly sliced; 118 milliliters grated Parmesan; 1 red bell pepper, cut into thin strips; 1 yellow bell pepper, cut into thin strips; 2 yellow squash, cut into thin strips; 2 mediums zucchini or 1 large zucchini, cut into thin strips

The recipe Pasta Primavera could satisfy your Mediterranean craving in approximately 45 minutes. One serving contains 455 calories, 16g of protein, and 13g of fat. This recipe serves 6. Head to the store and pick up kosher salt and pepper, parmesan, bell pepper, and a few other things to make it today.

Instructions

Watch how to make this recipe.

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.