Pasta Primavera
Easy Pasta Primavera is a delightful and vibrant dish that features baked seasonal vegetables over farfalle pasta. It brings a delicious meal to the table in less than 30 minutes. So refreshing and flavorful. It's the best recipe for quick lunch or weeknight dinners.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 carrots (peeled and cut into thin strips)
- 2 medium zucchini (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
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon dried Italian herbs
- 1 pound farfalle pasta
- 1 cup cherry tomatoes (cut into halves)
- 1/2 cup grated Parmesan cheese
Instructions
- 1
Preheat the oven to 232°C (450°F). Line two large baking sheets with parchment paper.
- 2
Arrange the prepared carrots, zucchini, onion, yellow bell pepper, and red bell pepper evenly on the two baking sheets. Drizzle with olive oil and season with salt, ground black pepper, and dried Italian herbs. Toss well to coat. Bake for 10 to 15 minutes, or until the vegetables are tender.
- 3
Meanwhile, cook the farfalle pasta in a large pot of boiling, salted water according to the package instructions, about 10 minutes until al dente. Before draining, scoop out and reserve some of the pasta water. Then drain and rinse the pasta under cold water to keep it tender and chewy. Set aside.
- 4
Combine the baked vegetables, cherry tomatoes, and farfalle pasta in a large mixing bowl. Season with salt and ground black pepper to taste. Toss well with grated Parmesan cheese and 1 to 2 tablespoons of reserved pasta water. Serve immediately.