Pasta Primavera
Giada De Laurentiis’ Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.
Prep: 0 25min0
Total: 0 45min0
Yield: 6 servings
Serving Size: 1 of 6 servings
Nutrition Facts: servingSize 1 of 6 servings, calories 524, Fat 14g, Saturated Fat 4g, Carbohydrate 84g, Fiber 8g, Sugar 8g, Protein 18g, Cholesterol 8mg, Sodium 1041mg
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
Instruction:
- 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.
Pasta Primavera Recipe
FAQ
What is Primavera sauce made of?
Pasta primavera sauce is a very simple sauce made by combining chicken broth, parmesan cheese, cream, salt, pepper, and basil. You can also leave off the sauce and simply toss the pasta and veggies in a little olive oil or melted butter, fresh parmesan cheese, and salt and pepper.
What does Primavera mean in Italian cooking?
In Italian, primavera means spring, and this classic warm-weather dish is surely a favorite this time of year on account of its celebration of all things light and fresh. It takes little more than vibrant seasonal vegetables to make a meal primavera style, but most traditional interpretations pair it with pasta.
What vegetables can I add to pasta?
Here’s a variety of tasty vegetables you can load into your pasta for their flavor, fiber, and nutrients.
- Broccoli. Broccoli is a nutritious and versatile vegetable that makes a great addition to any pasta dish. …
- Mushrooms. …
- Peas. …
- Spinach. …
- Tomatoes. …
- Asparagus.
Where was pasta Primavera invented?
Pasta primavera; it certainly sounds Italian. But this dish was actually first made popular in 70s America, not Italy (albeit by an Italian). Sirio Maccioni, the Tuscan co-owner of famous New York restaurant Le Cirque, initially introduced pasta primavera as an off-menu special.
