Pasta Primavera

I have had several friends request that I add some more recipes to the blog so because I love you so much Amanda & Melissa this is just for you! 

This is a recipe I made the other day for a couple in our community group who just had a baby.  I was reminded of how easy and nutritious this dish is.  It's full of fresh veggies so it looks like a garden on your plate!  

Pasta Primavera
Source: Giada de Laurentiis

Ingredients:
3 carrots cut into thin strips
1 large zucchini cut into thin strips
2 yellow squash cut into thin strips
1 onion, thinly sliced
1 red bell pepper cut into thin strips
1/4 cup olive oil
Kosher salt & freshly ground black pepper
1 tablespoon dried Italian herbs
1 pound penne pasta
1/2 cup grated Parmesan cheese

Preheat oven to 450.

On a large heavy baking sheet, toss all veggies with oil, salt, pepper and dried herbs to coat.  Bake until carrots are tender and veggies begin to brown, stirring after first 10 minutes.  Bake about 20 minutes total.

Meanwhile, cook pasta in a large pot of boiling salted water about 8 minutes.  Drain, reserving 1 cup of cooking liquid.

Toss pasta with veggies in a large bowl.  Add enough reserved cooking liquid to moisten.  Season with salt & pepper and sprinkle with Parmesan cheese.

~Sometimes I add grilled chicken.

Enjoy!