What I Made Last Night

My parents were in town these last few days and my mom LOVES vegetables. I wanted to make something that really focused on the pure vegetable flavor and I thought this recipe was perfect. Roasting vegetables brings out the sweetness and pure flavor in all of them. Even though my dad and I aren't big bell pepper fans, I wanted to use them to stay true to this recipe since it had such a high rating on foodnetwork.com. It turned out VERY VERY sweet and nice, but you really have to be a vegetable lover to appreciate and fully enjoy this meal. I probably wouldn't make it again, but I definitely felt healthier after eating it!



Pasta Primavera

by Giada de Laurentiis
6 Servings

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

Directions

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.