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Pasta Primavera:

This old world classic is prepared with love. The oven-roasted vegetables develop a deep sweet and bold flavor as they caramelize in the first step of preparation.

Many Pasta Primavera recipes simply call for blanched veggies and in a rush... that may be acceptable but, don't do it! Time saved is negligible at best and the flavor lost..., (oh no, don't do it, please don't do it, dontcha break my heart!).

The short of it...
Try it, you'll like it.

Winking smiley face

Pasta Primavera
Jan

5
2012
Recipe courtesy of: My Spice Blends | Date Added: 5 Jan 2012
Listed in: Pasta & Noodles
Recipe Yield: 6 servings | Cook Time: 20 - 25 minutes
Ingredients

* 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
* 1 pound farfalle (bowtie pasta)
* 15 cherry tomatoes, halved
* 1/2 cup grated Parmesan cheese

Cooking Instructions

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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