| Pasta Primavera |
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Pastas served with this dish are typically smaller shapes, such as Penne , Farfalle , Rigatoni and Fusilli . If using longer types of spaghetti such as fettuccine, vegetables should be sliced in thin strips to match the texture of the noodles. Below, you can find a recipe from Food Network by Giada De Laurentis, an Italian chef. You'll also notice that she does not use meat which is the classic form of pasta primavera. You can add meat at your leisure. 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 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. |
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