Pasta Primavera (adapted from Everyday Italian)

By GwennW

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 yellow bell pepper, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 1 pint cherry tomatoes
• 1 tsp. crushed red pepper flakes
• 1/4 cup olive oil
• Kosher salt and freshly ground black pepper
• 1 tablespoon dried Italian herbs
• 1 pound farfalle (bowtie pasta)
• 1 cup grated Parmesan
• 8 oz. buffalo mozzarella, cubed

Details

Servings 6

Preparation

Step 1

Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and Italian herbs to coat. Roast 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. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and toss with cubed mozzarella.

Serve immediately.