Pasta Primavera
Pasta Primavera is such a great meal. Loaded with fresh vegetables and seasoned to perfection.
Servings: 4 people
Calories: 500kcal
Cost: $
Ingredients
- 1 lb. uncooked Farfalle
- 2 zucchinis “green squash” cut into thin strips
- 2 yellow squash cut into thin strips
- 2 carrots cut into thin strips
- 2 red bell peppers cut into thin strips
- 1 sweet onion sliced
- ½ cup sun dried tomatoes cut into strips
- 6 gloves of garlic pealed
- ½ cup Romano cheese
- ½ cup extra virgin olive oil
- ½ tsp. salt
- ¼ tsp. ground black pepper
Instructions
- Pre-heat the oven to 400 degrees
Preparing the Vegetables:
- On a large baking sheet mix the following ingredients: zucchini, yellow squash, carrots, red bell pepper, onion, sun dried tomatoes, and garlic.2 zucchinis “green squash”, 2 yellow squash, 2 carrots, 2 red bell peppers, 1 sweet onion, ½ cup sun dried tomatoes, 6 gloves of garlic
- Drizzle ½ cup of extra virgin olive oil over the vegetables evenly. Next, sprinkle salt and ground black pepper over the vegetables evenly.½ cup extra virgin olive oil, ½ tsp. salt, ¼ tsp. ground black pepper
- Place into a 400 degree for 20 minutes, stirring after 10 minutes.
Preparing the Pasta:
- While the vegetables are roasting, prepare the farfalle according to the package instructions for all dente pasta.1 lb. uncooked Farfalle
- Strain pasta and place in a large bowl. Next, add the roasted vegetables to the pasta, ensuring the liquid from the vegetables is added as well.
- Finally, add, ½ cup of Romano cheese and mix all ingredients.½ cup Romano cheese
To Serve:
- Place pasta in a large serving bowl and sprinkle more Romano cheese if desired.
Notes
Invent Your Recipe: Pasta Primavera is so easy and can be made with any combination of your favorite vegetables. Want to keep the cost down? Use fresh cherry tomatoes instead of the sun dried tomatoes.
Nutrition
Calories: 500kcal