Foodie Friday: Pasta Primavera and a Blooper

It's that time again...time for Foodie Friday, hosted by Designs by Gollum. Click on the link to join the fun.

The theme for this week is Freaky Foodie Friday: "Trainwrecks" -- Food Bloopers. You can find my blooper here --> BYOB, since I've already told on myself when I first attempted to bake bread.

Since we are also allowed to submit "normal" food this week, here's one of my favorites...

I love Italian food, not only for its delicious flavors, but also for its simplicity. Uncomplicated recipes using fresh ingredients.

Giada De Laurentiis' first book, Everyday Italian, is one of my favorites. Her recipe for Pasta Primavera is delicious and easy to make. Primavera is Italian for "spring" and with the use of so many fresh vegetables, it's aptly named.

This recipe is much less labor intensive that some others because the vegetables are roasted together in the oven instead of blanched in separate pots. And the roasting gives the vegetables an intense, sweet, caramelized flavor. Much more flavor than you would get with blanching.

Pasta Primavera
From Everyday Italian
by Giada De Laurentiis

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.

Bon Appetit!

Photo: Everyday Italian