pasta primavera

September 12, 2011 § 17 Comments

even though this dish is usually made with vegetables from the springtime, i like to make it year round. one of the reasons why i love this dish so much, aside from being absolutely delicious, is that it’s super easy. literally just roast up some vegetables in olive oil, and then toss them in a pasta of your choice, i usually like to go with penne or farfalle.

• 1 pound pasta of your choice {penne, farfalle, whole wheat, gluten-free}
• an assortment of however many vegetables of your choice {red and yellow bell peppers, onions, asparagus, carrots, cherry tomatoes, summer squash, zucchini, sun-dried tomatoes} cut up into 1/4 inch to 1/2 inch pieces
• extra-virgin olive oil
• sea salt, cracked black pepper, herbs de provence, lawry’s seasoning
• parmigiano-reggiano {the stamp on the rind indicates if it’s the real deal}
• french baguette {optional}

to do: {serves 4}
bring water to a rolling boil, add a handful of sea salt along with the pasta. stir around and let cook until al dente. meanwhile, pre-heat your oven to 400 degrees. toss all chopped veggies onto a baking sheet. add a liberal amount of extra-virgin olive oil along with the seasonings and toss to coat evenly. roast veggies for about 30 to 40 minutes. if you would like them slightly more browned, you can broil them for a few extra minutes at the end. drain pasta and toss together with all of the roasted veggies. add extra-virgin olive oil and lots of grated parmigiano-reggiano. serve with buttered baguette slices and red wine. enjoy!

p.s. i’d like to wish my sister-in-law a happy birthday today ~ happy b-day to you julie!!

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