Do you enjoy carb loading? Me too. Do you eat Italian bread with your pasta? If you love pasta and bread and then more pasta, you may feel better if your carbs are accompanied by a bunch of roasted veggies.. This recipe is so easy and will be so affordable now that the farmers markets are open.
Pasta Primavera Recipe adapted from Giada De Laurentiis
3 carrots, peeled and cut into any shape
2 medium zucchini or 1 large zucchini, cut into circles
2 yellow squash, cut into circles
1 onion, thinly sliced
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence (optional)
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Preheat the oven to 450 degrees F.
Tip- since your oven is already on, why not slice the tops off some garlic, drizzle with olive oil, sprinkle salt & wrap in tin foil…stick in the oven and when your veggies are done roasting- you will have sweet yummy roasted garlic to spread on your bread as an appetizer to your carb loading meal woohoo!
Wash and cut your veggies as desired.
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 – total about 25 minutes. I cooked for longer because I used extra veggies 🙂
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 (I only used about 1/4 cup). Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately..