59 minutes ago
Monday, May 10, 2010
Pasta Primavera is an Italian American dish invented in the 80's.
As a kid I remember seeing it on menus in restaurants and I always ordered it and I was always disappointed.
It looked so pretty, sauteed colorful vegetables with a light broth or cream sauce.
But it never seemed to have any flavor, the vegetables would be so bland and limp mixed in with the pasta.
Maybe this is the reason I don't see it on any menus anymore and haven't for years.
Primavera is the Italian word for spring.
So why not try an updated version of this dish using roasted spring vegetables, which are always tastier than blanched.
This was very colorful and tasted delicious.
Feel free to throw in any vegetable you like, but don't skip the carrots!
Stacey's Roasted Pasta Primavera: serves 4 generously
3/4 lb. farfalle (bowtie pasta)
1 red bell pepper, cut into 1" pieces
1 yellow bell pepper, cut into 1" pieces
1 zucchini, cut into chunks
2 carrots, peeled and sliced the same size as the zucchini
1 yellow onion, cut into thick slices
1 bunch of green asparagus, woodsy bottoms trimmed and cut into pieces
1 lb. cherry tomatoes
olive oil and plenty of kosher salt
1 cup grated Parmigiano Reggiano
1 + cup of reserved pasta water
1/2 cup of defrosted frozen peas (added last)
fresh shredded basil leaves
On one large baking sheet, toss your cut vegetables with olive oil to coat and sprinkle liberally w/ kosher salt.
Roast your vegetables at 425F (except for the peas) on a foil lined sheet pan for about 20-30 minutes, shaking the pan once or twice during the roasting process.
Set vegetables aside (I fold the foil over the vegetables to keep them warm).
Meanwhile, cook your pasta as per directions (don't forget to save the cup of pasta water at the end!).
Toss the vegetables with the pasta and add the reserved pasta water. Add the green peas & cheese and mix well.
Taste for seasoning (it may need a teaspoon more of salt & pepper) and add shredded basil.