We had a pasta party at our house over the weekend for the runners. I love pasta so I was excited to try a new recipe. I found this recipe courtesy of Giada De Laurentiis on the foodnetwork website. It's a keeper.
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 (I just used 2 red peppers)
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 (I used Rigatoni)
15 cherry tomatoes, halved ( I left out)
1/2 cup grated Parmesan
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.
Cutting up all the veggies took a while, but it's worth it. I also read some of the reviews and decided to add 2 cloves or minced garlic when roasting the veggies, added a little more herbs to the veggies and marinated them for about 1/2 hour before roasting. I also added thinly sliced chicken that I had sauteed earlier, but I bet grilled would be better. Yummy!
Hope you all have a great Wednesday!