Quick and Delicious!

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Pasta Primavera

Unless you go out for fast-food, which isn’t always delicious and definitely not healthy, it can be hard to use the two adjectives quick and delicious to describe your weeknight meals. More common phrases might be “It’s quick, it’s food, so eat it.” Or on the other end “it’s soooo delicious, but it takes a lot of time, anything worthwhile takes time.” However this pasta is so rockin’ you will use these adjectives to describe your meal.

Pasta Primavera is so easy, so delicious, so quick, of course it is, would I feature it on my blog which is designed to provide delicious and quick recipes if it weren’t, exactly right!

Simplicity rules here, a lovely al dente pasta, some roasted veggies, a dusting of Parmesean cheese and salt and pepper and your back to binging on whatever you like to watch these days. There’s really too many choices. As always short and sweet, you will dig this. Thanks as always for reading and I hope you have a marvelous week!

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 or herbes de Provence
  • 1 pound farfalle (bowtie pasta)
  • 15 cherry tomatoes, halved
  • 1/2 cup grated Parmesan

Directions

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.

Recipe courtesy of Giada De Laurentiis.

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lovely shot of the tomatoes

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2 Comments Add yours

  1. Ben Aqiba says:

    That really looks delicious. I love pasta in all ways !

    Liked by 1 person

    1. Erik Johnson says:

      Thank you for nice words. It’s delicious, when you roast the veggies in olive oil and seasonings they are so tasty. Have a great day.

      Like

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