Looking for a light, fabulous, summer dinner? I have just what you need - Pasta Primavera. I make several versions of this dish but this one is by far the lightest and easiest of them all. Pair it with a peppery argula salad with cool gorgonzola cheese and you have the perfect summer dinner. (Note: This serves at least 8. I normally make half and have some left over for the next day.)
2 zucchini
1 red pepper
1 yellow pepper
3 carrots
1 medium yellow onion
1 medium red onion
1 small box of cherry tomatoes
1 lb bowtie pasta
1 red pepper
1 yellow pepper
3 carrots
1 medium yellow onion
1 medium red onion
1 small box of cherry tomatoes
1 lb bowtie pasta
1/2 - 1 cup of reserved pasta water
½ cup olive oil
Salt
Pepper
½ cup olive oil
Salt
Pepper
1 tblsp herbs de provence (optional)
1 cup of frozen peas
¼ cup parmesan cheese
2 tablespoons chopped parsley
Preheat oven to 400 degrees F
Vegetables
Cut zucchini, red and yellow pepper, and carrots in two inch sticks. Slice yellow and red onions and halve the cherry tomatoes. Put vegetables in a large mixing bowl and add ½ cup of oil and salt and pepper to taste. (Add herbs de provence, if using.) Mix well coating all of the vegetables; then pour onto a baking sheet. (Make sure to top with any of the extra oil left in the bottom of the bowl.) Bake for about 25 minutes until the vegetables get brown on the tips and are cooked through. Toss once about half way through. Defrost peas and set aside.
Pasta
Boil a large pot of water. When it starts to boil, add salt and pasta. Stir to make sure pasta doesn’t stick together and boil according to the package (about 12 minutes). When the pasta is cooked, reserve 1 cup of the pasta water and set aside. Drain pasta and add back into the pot. Mix with vegetables, peas, and reserved pasta water. (Add enough pasta water just to moisten the pasta.) Top with grated parmesan cheese and chopped parsley.
¼ cup parmesan cheese
2 tablespoons chopped parsley
Preheat oven to 400 degrees F
Vegetables
Cut zucchini, red and yellow pepper, and carrots in two inch sticks. Slice yellow and red onions and halve the cherry tomatoes. Put vegetables in a large mixing bowl and add ½ cup of oil and salt and pepper to taste. (Add herbs de provence, if using.) Mix well coating all of the vegetables; then pour onto a baking sheet. (Make sure to top with any of the extra oil left in the bottom of the bowl.) Bake for about 25 minutes until the vegetables get brown on the tips and are cooked through. Toss once about half way through. Defrost peas and set aside.
Pasta
Boil a large pot of water. When it starts to boil, add salt and pasta. Stir to make sure pasta doesn’t stick together and boil according to the package (about 12 minutes). When the pasta is cooked, reserve 1 cup of the pasta water and set aside. Drain pasta and add back into the pot. Mix with vegetables, peas, and reserved pasta water. (Add enough pasta water just to moisten the pasta.) Top with grated parmesan cheese and chopped parsley.
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