Delicious Pasta Primavera Recipe

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Delicious Pasta Primavera Recipe

Oven roasted veggies make this Pasta Primavera Recipe a great dinner-time treat. "Primavera" in Italian is the word for "spring", and this easy pasta recipe really evokes a sense of the season when you see it in all it's colorful glory.

Pasta with vegetables never looked (or tasted) so good!

Serves 6

Ingredients

1 lb penne or farfalle pasta

2 large carrots, peeled and julienned

12-15 grape tomatoes, halved

1 medium zucchini, julienned

1 medium yellow squash, julienned

7-8 stalks asparagus, cut down to 2 inch pieces

1 medium red bell pepper, sliced

1 small white onion, thinly sliced

2 cloves of garlic, finely chopped

1/4 cup extra virgin olive oil

1/4 tsp salt

1/4 tsp black pepper

4-5 leaves fresh basil, (chopped just before using)

1 tsp dried oregano

1 tsp garlic powder

1/2 tsp onion powder

1/4 tsp red pepper flakes

Cook the pasta according to the directions on the box, making sure to salt it appropriately. While that is cooking, prepare your veggies.

Preheat your oven to 425 degrees.

Cover 2 medium sized baking pans with tinfoil. In a bowl, toss together all of your veggies with the olive oil, salt, pepper, oregano, garlic and onion powders and red pepper flakes. Spread them out evenly over the two baking sheets and pop into the oven. Let cook for about 10 minutes or so, then stir them to allow even cooking. The veggies should start to brown and be tender in about 20 minutes.

In the meantime, drain your pasta, reserving about a cup of the liquid in the pot.

Toss your pasta together with the oven roasted vegetables and fresh basil. If the pasta seems too dry, add a little bit of the reserved cooking water. If you like it extra-seasoned, add additional salt and pepper to taste. Mix in the cheese or reserve for each individual to top their own.

Serve piping hot!

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