This is another favorite pasta primavera recipe of mine; it’s from Giada de Laurentiis. This the most simple pasta primavera recipe I’ve come across with. What could be easier than boiling some bow pasta while roasting the veggies, when both are done, just combine and season to taste. It tastes good too.. very, very good!
The natural sugars from squash and carrots carmelize when roasted and it gives this pasta dish some sweetness
I like to serve this with roasted chicken or grilled meat or sometimes meatballs..yummy and healthy! 🙂
GIADA’S PASTA PRIMAVERA
I halved the recipe and made really minor changes if you like to see the original recipe, go here
servings: enough for 2 adults and 2 kids 🙂
2 carrots, peeled and cut into small chunks
1 medium zucchini cut into small chunks
1/3 squash (calabasa), cut into thin small chunks
1 onion, thinly sliced
1 red bell pepper, cut into small chunks
1/4 cup olive oil
salt and freshly ground black pepper
1 tablespoon dried Italian seasoning or herbes de Provence
9 ounces farfalle ( I like to use the tri-colored bowtie pasta )
tomatoes, cut into chunks
1/3 cup grated Parmesan cheese
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 arrange evenly. 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, add enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with grated Parmesan cheese and serve immediately.
♥ Thanks for reading…happy weekend! 🙂 ♥
Giada's Pasta Primavera
Ingredients (click ingredient to buy it)
- 2 CARROTS PEELED AND CUT INTO SMALL CHUNKS
- 1 MEDIUM ZUCCHINI CUT INTO SMALL CHUNKS
- 1/3 SQUASH CALABASA, CUT INTO THIN SMALL CHUNKS
- 1 ONION THINLY SLICED
- 1 RED BELL PEPPER CUT INTO SMALL CHUNKS
- 1/4 CUP OLIVE OIL
- SALT AND FRESHLY GROUND BLACK PEPPER
- 1 TABLESPOON DRIED ITALIAN SEASONING OR HERBES DE PROVENCE
- 9 OUNCES FARFALLE I LIKE TO USE THE TRI-COLORED BOWTIE PASTA
- TOMATOES CUT INTO CHUNKS
- 1/3 CUP GRATED PARMESAN CHEESE
- 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 ARRANGE EVENLY. 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, ADD ENOUGH RESERVED COOKING LIQUID TO MOISTEN. SEASON THE PASTA WITH SALT AND PEPPER, TO TASTE. SPRINKLE WITH GRATED PARMESAN CHEESE AND SERVE IMMEDIATELY.