PASTA PRIMAVERA RECIPE RECIPES

Name: Pasta Primavera
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: italian
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; 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

PASTA PRIMAVERA RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK

Pasta Primavera Recipe | Giada De Laurentiis | Food Network 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

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 12

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
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.

PASTA PRIMAVERA SAUCE RECIPE | ALLRECIPES

Pasta Primavera Sauce Recipe | Allrecipes image

This pasta sauce is low-fat but doesn't taste it!

Provided by April

Categories Vegetarian Pasta Sauce

Yield 6 servings

Number Of Ingredients 19

Ingredients

1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
¾ cup fresh broccoli florets
¾ cup thinly sliced carrots
¾ cup sliced onion
½ cup zucchini chunks
½ cup sliced green bell pepper
½ cup red bell pepper, sliced
2 cloves garlic, chopped
2 bay leaf
1 tablespoon olive oil
½ teaspoon dried basil
½ teaspoon dried rosemary
½ teaspoon dried oregano
½ teaspoon dried thyme
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 teaspoon white sugar
½ cup water

Steps:

In a large pot combine tomatoes, tomato paste, broccoli, carrots, onion, zucchini, green bell pepper, red bell pepper, garlic, bay leaves, olive oil, basil, rosemary, oregano, thyme, salt, pepper, sugar, and water. Heat to just boiling, cover and reduce heat to simmer. Cook until all vegetable are tender, approximately 45 minutes. Stir occasionally.

Nutrition Facts : Calories 84.5 calories, CarbohydrateContent 13.8 g, FatContent 2.6 g, FiberContent 3.3 g, ProteinContent 2.8 g, SaturatedFatContent 0.4 g, SodiumContent 975.5 mg, SugarContent 8.1 g

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