Pasta Primavera Friday, April 20, 2012

Ingredients

Jan Charles

2 medium carrots, peeled and cut into thin strips
1 medium zucchini, cut into thin strips
1 yellow squash, cut into thin strips
1 onion, thinly sliced
2 bell peppers, one yellow and one red, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper, both to taste
1 TBSP dried Italian seasoning
1 pound bowtie pasta
15 cherry tomatoes, halved and seeded
1/2 cup grated Parmesan

Directions

Preheat oven to 450 deg. In a large bowl, toss the vegetables with the oil, salt, pepper and Italian seasoning. Transfer vegetables to a large baking sheet and spread into a single layer. Place into preheated oven and roast for about 15-20 minutes. Halfway through baking time, stir the vegetables. You want the carrots to be tender, and the rest to begin to brown, but not overcooked. Meanwhile, in a large pot of well salted (tastes like sea water) boiling water, cook the pasta until either tender or al dente – to your preference. It should take about 8-10 minutes. Drain pasta, but hang onto about a cup or so of the pasta cooking liquid. Toss the vegetables and pasta together in a large bowl to combine. Make sure to add the oil and juices from the veggies that collect on the baking sheet. Add cherry tomatoes and Parmesan, and enough of the reserved cooking liquid to moisten. Season with salt and black pepper to taste and serve immediately.

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