My Dad was asking what we could do "meaning me," lol - with mixing all the vegetables together for a great dish and Pasta Primavara popped right into my thoughts. :) Since we moved I haven't been able to find or easily access any of my recipes - so I did some googling. One of my brothers most favorite chefs recipes popped up, Giada De Laurentiis! Her recipes are wonderful - "delicious" in fact. But I had to make a change and do a couple things different. ;/ But it all worked out and I believe was possibly the best Primavara I've ever had.
The recipe called for Farfelle "bow-tie pasta," I had half the amount so I also used Fusilloni "a spiral or twist." Cooking instructions were different so I added the spiral 2 minutes after the bow-tie started and both came out with the same texture - perfect. Make sure when making your pasta you cook it you watch you time. I also had grate Parmesan I purchased and grated from a good block I had.
Secondly, the recipe had you baking the prepared vegetables for a total of 20 minutes until the carrots were done. Using the oven while living in AZ being cooled by a swamp cooler isn't the best thing to when humid out. I thought of roasting the vege's on our grill - but I choose not to run in and out cooking. Well, I didn't want to miss the Dr. Quinn episode I was watching:) - I cannot tell a lie ~
Anyway I decided to use my electric skillet that knock out the power while cooking, got that back up and running and the vege's were beautiful! Not done and very fresh tasting. I hope you try this recipe you will be happy you did.
Be sure you invite some friends it makes a lot. You can go to the link or use recipe below.
- 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
DirectionsPreheat 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 done, 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.