Pasta Primavera


1 carrot, peeled and cut into thin strips
2 small zucchini or 1 medium zucchini, cut into thin strips
1 yellow squash, cut into thin strips
1 onion, thinly sliced
1 red bell pepper, cut into thin strips
olive oil
Kosher salt and freshly ground black pepper
1 tablespoon (made up of basil, oregano, sage, marjoram, thyme, garlic powder)
1/2 pound or less spelt or whole-wheat pasta
10 cherry tomatoes, halved
1/4 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.

 

Note: I adapted this recipe from Giada De Laurentis' "Everyday Italian" show on Food TV. I reduced the quantities to provide 4 entree servings, changed the pasta and reduced its quantity to less than 2 oz. per person. The roasted vegetables are so good that you barely notice the pasta. Because I knew there would be leftovers, I kept the cheese in a separate dish and added it at table. Excellent re-heated.