use any vegetables you have or like to make this quick and delicious pasta primavera.
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
- 15 cherry tomatoes halved
- 1/4 cup olive oil
- kosher salt and freshly ground black pepper
- 1 tablespoon italian seasoning
- 1 lb farfalle bowtie pasta
- 1/2 cup grated parmesan
Instructions
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preheat the oven to 450 degrees
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on a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat.
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transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets.
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bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes’ total.
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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.
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toss the pasta with the vegetable mixtures in a large bowl to combine
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add enough reserved cooking liquid to moisten.
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season the pasta with salt and pepper, to taste.
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sprinkle with the parmesan and serve immediately.
i used these items to make this dish:
sheet pan
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