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!

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