Friday, May 11, 2012

Pasta Primavera


I wanted to make a pasta dish for the Love bloghop. #pastalove. I wasn't able to host this month, so at least I'm contributing now. This month the theme is light pasta dishes, is that an oxymoron? I decided on a Pasta Primavera, because I already had cherry tomatoes, zucchini, onions, carrots, Parmesan cheese, and pasta of course.  All I had to pick up was a red and green bell pepper and a yellow squash.  You can roast any veggies of your choice, even add asparagus, or any other veggie you choose.


This dish is so easy to put together.  I saw Giada's recipe, where she roasted the veggies.  That was such a a good idea, because, the flavors of the veggies are intensified, as they caramelize, and give the the dish a wonderful, bright flavor. Only the cherry tomatoes aren't roasted There really isn't a sauce per se, which makes the dish even lighter. The veggies are roasted with an olive oil drizzle, and herbs. Pasta water is mixed in the pasta with the roasted veggies, tossed all together, and topped with Parmesan Cheese. Serve immediately. This is a light, delicious dish that won't weigh you down, perfect for those warm summer days!


Pasta Primavera Inspired by Giada de Laurentis
  • 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
  • salt and freshly ground black pepper
  • 1 tablespoon dried Italian herbs or Herbes de Provence
  • 1 pound pasta  I used Linguine
  • 15 cherry tomatoes, halved
  • 1/2 cup grated Parmesan
Directions

Preheat the oven to 450 degrees F.

In a large bowl, toss the onion and carrots with 2 Tbsp of olive oil, salt, pepper, and dried herbs to coat. Arrange on a large baking sheet. Bake until the onions and carrots are tender, about 10min.  Coat the remaining veggies, except for the cherry tomatoes,  with the remaining olive oil and herbs.  Bake another 10-15  minutes total .for al dente.  If you like your veggies, less firm, bake a little longer.  Watch that they don’t burn!

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.

I am linking up this recipe to #pastalove bloghop. Click on bloghop, and see all of the other amazing pasta dishes.

I linked up my recipe to Brandie@The Country Cook's Weekend Potluck#17
Stop by and say Hi to Brandie!





*****
Dont' forget to enter my first ever giveaway for a 32 oz jar of Tropical Traditions  Gold Label Virgin Coconut Oil.  The giveaway ends 5/13/12 at 12am. Click here to enter. 

15 comments:

  1. I love roasted veggies on pasta - they have so much flavor that you don't need any sauce and it does indeed feel lighter to eat. Looks beautiful too!

    ReplyDelete
    Replies
    1. Jen,
      The only "sauce" on the pasta is the olive oil used to roast the veggies. The colors are are gorgeous.

      Delete
  2. This is much lighter than a lot of primaveras which have a white sauce. Hope you are doing well, I've been thinking about you. I was gonna send you an e-mail but my schedule was just plain awful this week. Hope you get out and enjoy the weekend.
    -Gina-

    ReplyDelete
    Replies
    1. Gina,
      I will have a great weekend! I'm going to Chicago to see my sons for Mother's Day. Should be a lot of fun. Hope that you have a great Mother's Day, too.
      Happy Mother's Day!

      Delete
  3. I was so sleepy this morning I forgot to wish you Happy Mother's Day. I'm so glad you are gonna spend time with the boys. I have cheer tryouts with my daughter tonight and then maybe I can sit down for a few. I told everyone, I'm doing nothing on Sunday and that is it, lol.
    -Gina-

    ReplyDelete
    Replies
    1. Gina,
      Happy Mother's Day again. They can wait on you Sunday:)

      Delete
  4. Wow now this one is right for me love everything about it nice one and Happy Mothers Day have a great weekend!

    ReplyDelete
    Replies
    1. Claudia,
      This pasta is heart healthy for sure! Have a safe trup! Happy Mother's Day!

      Delete
  5. Cooking Tip of The Day >> http://cookingstips.blogspot.com/

    ReplyDelete
  6. Mmmmm....I love pasta primavera and yours is beautiful, Becky! Hope you'r enjoying this beautiful weekend~

    ReplyDelete
  7. I love all the yummy veggies that add such beautiful color to your dish! Looks amazing Becky! Have a wonderful Mother's Day!

    ReplyDelete
  8. I'm loving all the pasta dishes I have seen lately. Well, i do love pasta!
    Happy mother's day Becky!

    ReplyDelete
  9. Pasta and veggies! This I can do!!

    ReplyDelete
  10. sounds just right - I love roasted veggies - as you say - so much more flavor - love this dish :)
    Mary x

    ReplyDelete
  11. yum, delicious looking pasta dish!

    ReplyDelete

Print friendly