Roasted Vegetable Pasta Primavera Recipes

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ROASTED VEGETABLE PASTA PRIMAVERA



Roasted Vegetable Pasta Primavera image

This recipe is only a slight adaptation of Giada De Laurentis' Pasta Primavera, found here: http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-primavera-recipe/index.html I adapted this while teaching the 2013 cooking elective at my daughter's charter school. This is one of the recipes my 30 students will make while "visiting" Italy.

Provided by Tinkerbell

Categories     European

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

3 carrots, peeled and cut into thin strips
2 medium zucchini, washed and cut into thin strips
2 yellow squash, washed and cut into thin strips
1 small 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 pepper, to taste
1 tablespoon mixed Italian herbs (or use herbes de Provence)
1 lb farfalle pasta (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup parmesan cheese, grated

Steps:

  • Preheat the oven to 450 degrees F.
  • In a roasting pan, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Bake about 20 minutes, stirring after the first 10 minutes.
  • Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Remove about 1 cup of the cooking liquid, and set aside, then drain the pasta.
  • In a large bowl, toss the pasta with the vegetable mixture. Toss in the cherry tomatoes and enough reserved cooking liquid to moisten.
  • Season the pasta with salt and pepper, to taste, then sprinkle with the Parmesan and serve immediately.

Nutrition Facts : Calories 459, Fat 13.2, SaturatedFat 3, Cholesterol 7.3, Sodium 167.7, Carbohydrate 70, Fiber 6, Sugar 9.3, Protein 16

ROASTED VEGETABLE PASTA



Roasted Vegetable Pasta image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
2 small zucchini, halved lengthwise and sliced 1/2 inch thick
1 bunch asparagus, trimmed and cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
Freshly ground pepper
1 small onion, diced
2 cloves garlic, thinly sliced
1 28-ounce can diced tomatoes
1/2 cup grated pecorino romano or parmesan cheese, plus more for topping
9 ounces fresh linguine
1/2 cup chopped fresh basil

Steps:

  • Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.

PASTA PRIMAVERA



Pasta Primavera image

Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

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

Steps:

  • 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.

BALSAMIC ROASTED VEGETABLE PRIMAVERA



Balsamic Roasted Vegetable Primavera image

Roasting makes these end-of-summer veggies irresistible. Toss them with balsamic vinegar and pasta for a light yet satisfying dinner. -Carly Curtin, Ellicott City, Maryland

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

4 medium carrots, sliced
2 medium zucchini, coarsely chopped (about 3 cups)
1-2/3 cups cherry tomatoes
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon garlic powder
8 ounces uncooked rigatoni or whole wheat rigatoni
1/4 cup shredded Parmesan cheese

Steps:

  • Preheat oven to 400°. Combine carrots, zucchini and tomatoes in a greased 15x10x1-in. baking pan. Whisk together next 6 ingredients; reserve half. Drizzle remaining balsamic mixture over vegetables; toss to coat. Bake until carrots are crisp-tender, 20-25 minutes., Meanwhile, cook rigatoni according to package directions; drain. Toss rigatoni with roasted vegetables, pan juices and reserved balsamic mixture. Sprinkle with cheese.

Nutrition Facts : Calories 410 calories, Fat 17g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 731mg sodium, Carbohydrate 56g carbohydrate (12g sugars, Fiber 5g fiber), Protein 12g protein.

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