Sally's Recipe Of The Week: Roasted Pasta Primavera
Roasted Pasta Primavera
Serves 4, can also be a side dish
Here is what you need:
1 pound box of pasta (Penne, Bowtie or Rotini)
1 yellow bell pepper
1 red bell pepper
3 medium carrots
2 medium sized zucchini squash
2 medium sized yellow squash
1 good size onion
1 TBS Herbes De Provence or dried Italian herbs
½ cup freshly grated Parmesan cheese (or more!)
Kosher salt and fresh ground pepper
Chopped parsley or basil for serving (optional)
Here is what you need to do:
Preheat your oven to 450 and heat a large pot of water, when it comes to a boil salt the water. I then turn it way down until I am ready to cook my pasta.
Do your prep and there is quite a bit of it! You can prep the vegetables the day before it you like just store in the fridge in an air tight container.
Peel the carrots and cut them into thin strips that are about 3 inches long.
Remove the seeds and stems from the peppers and slice them into 3 inch strips. Chop off the ends of the squashed and cut them into strips. Chop the ends off your onion, cut it in half then peel it and slice.
Grate the cheese.
Place all of the vegetables spread across two large baking sheets. Drizzle with olive oil, about ¼ of a cup across both banking sheets. Then season with salt, pepper and the dried herbs.
Slide the baking sheets into the oven. After 10 minutes give them a toss and put them back in for another 8 to 10 minutes.
While the vegetables are roasting cook your pasta according to directions on the package. Before you strain it, reserve a cup of the starchy, salted water.
Strain the pasta. You can either put it back in the pot or in a large serving bowl. Add in the vegetables and toss to combine. Add a little pasta water if you need to. Taste it and season if necessary. Serve it up in a bowl and top with grated cheese. Sprinkle on the parsley or basil if using.