I’m always a little bummed by the colder months. Not only is it cold (and I hate cold), but it’s less likely that I’ll be eating vegetables on a daily basis. Produce gets expensive and is usually less fresh than during the summer. I know there are a lot of root vegetables and squash available during the fall and winter but I’m talking about peppers and zucchini. So in honor of an impending spring (and my desire for warmer temperatures), I’m bringing you a tasty and fresh Pasta Primavera as part of day #2 of my 12 Days of Christmas!
I love that this pasta incorporates roasted vegetables and just a hint of olive oil and herbs. I also opted for using the Al Dente Garlic Parsley Fettuccine for an extra boost of flavor. This is probably my favorite lineup of pastas as they come in so many flavors. Remember my Asian Cold Noodle Salad? It incorporates their Spicy Sesame Linguine!
This is also a great ‘Meatless Monday’ dish so put it on your calendar for next week. It’s quick and easy, fresh, and healthy.
So before we get to the recipe, how about a giveaway from Al Dente!
- 3 carrots, peeled and cut into thin strips
- 2 medium 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
- ¼ cup olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon dried Italian herbs or herbes de Provence
- 1 pound Al Dente fettuccine
- 15 cherry tomatoes, halved
- ½ 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. This only takes 3 minutes with the Al Dente pasta. 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.