Pasta Primavera

Returning home from a long weekend at a 50th wedding anniversary, my wife suggested I make something simple for dinner, pasta primavera.

Indeed simple—-and delicious, especially because the vegetables are roasted!!!

Ingredients

  • 3 carrots, peeled and cut into thin strips
  • 2 yellow squash, cut into thin strips
  • 1 onion, thinly sliced
  • 1 yellow bell pepper, cut into thin strips (I used Banana Peppers from my garden)
  • 1 jalapeno pepper seeded and cut into thin strips (my addition)
  • 2 ears of fresh corn (Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible) (my addition)
  • 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 Tagliatelle pasta (I used fresh pasta from RANA.)
  • 15 cherry tomatoes, halved and seeded
  • 1/2 cup grated Parmesan

Directions

Preheat the oven to 450 degrees F.

On a large heavy baking sheet (I used a large cast iron pan), toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat.  Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10–15 minutes, about 20–30 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.

 
 

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