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Photo Credit: Elizabeth Newman

Giada's Pasta Primavera with Roasted Vegetables

by Giada

Prep Time

15 minutes

Cook Time

30 minutes

Serves

6

Beginner

Photo Credit: Elizabeth Newman

Giada's Pasta Primavera with Roasted Vegetables

Name: Pasta Primavera with Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Italian
Ingredients: 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 short pasta, (such as Elicoidali, pictured); 15 cherry tomatoes, (halved); 1/2 cup grated Parmesan

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Primavera is Italian for "spring," and that's what this dish tastes like. It was created at Le Cirque, New York's famed restaurant, in the 1970s because some high-flying and health-conscious patrons complained that they wanted lighter and healthier dishes. The original version was labor-intensive because you had to not only dice all the vegetables, but also blanch them in different pots. My version cuts out the blanching, and instead you roast the vegetables and end up with a sweet, caramelized, intensely flavored bite. Consider doubling the recipe; it only gets better the next day.

When I have it on hand, I love to use Dario Cecchini's Tuscan Salt Blend in place of the salt and dried herbs - just season to taste.

Pasta Primavera with Roasted Vegetables

Prep Time

15 minutes

Cook Time

30 minutes

Calories

455

Author:

Giada De Laurentiis

Image of Pasta Primavera with Roasted Vegetables

Ingredients

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

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Kosher salt and freshly ground black pepper

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1 tablespoon dried Italian herbs or herbes de Provence

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1 pound short pasta, (such as Elicoidali, pictured)

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15 cherry tomatoes, (halved)
1/2 cup grated Parmesan

Il Sole Extra Virgin Olive Oil

Regular Price: $38.40

Sale Price: $38.40
Regular Price

Unit Price: per

(17 oz)

Tuscan Salt Blend Small

Regular Price: $7.50

Sale Price: $7.50
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Unit Price: per

(1.76oz)

Organic Oregano Bunch

Regular Price: $7.50

Sale Price: $7.50
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(0.8 oz)

Elicoidali Pasta

Regular Price: $15.50

Sale Price: $15.50
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Unit Price: per

(2.2 lbs)

Instructions

Originally seen on Everyday Italian. Episode: Italian Vegetables.
Preheat the oven to 450 degrees F.
On two large baking sheets, 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 to 25 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.