Spring has finally sprung into my kitchen. After three weeks of the flu, colds, severe allergies and ear infections running rampant through the house, I finally feel like cooking again. Working taste buds are key for delicious meals to occur. So last night I roasted some veggies and made one of our all time favorites Pasta Primavera from Giada De Laurentiis Everyday Italian cookbook.
This is such a simple and delectable recipe. It can be adapted to include pretty much any vegetable you like as well as adding in shrimp or chicken if desired. I use broccoli, tri-colored peppers, green beans, zucchini, yellow squash, carrots, mushrooms, red onion, garlic and asparagus and whatever else my veggie drawer contains. All that glorious color just makes me happy. Give it a whirl. You won't be disappointed.
Recipe courtesy Giada De Laurentiis
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
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)
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.
Labels: In the Kitchen