pasta primavera

Why, hello there. My birthday was last week, and I have a gift for you! A recipe (method) for easy, peasy, delicious Pasta Primavera.

Spring vegetables are so fresh, beautiful, and bursting with flavor right now. I filled two half-sheet baking pans with a bag of baby squashes that I picked up at Costco (cutest things ever!), chopped asparagus and carrots, and a thinly sliced onion and roasted them, then added jarred roasted red peppers and fresh grape tomatoes. Use any combination you like. More color means more nutrition and yumminess!

pasta primavera

Pasta Primavera

spring vegetables for roasting
olive oil
salt, pepper, dried herbes de provence
1/2 box whole wheat pasta
roasted red peppers
grape tomatoes
chopped flat leaf parsley
shredded fresh parmesan (optional)

Trim and chop vegetables and place on baking sheets. Toss with olive oil, salt, pepper, and dried herbes de provence. Roast at 450F unti tender. Meanwhile, cook pasta in boiling salted water until al dente. Reserve 1 cup pasta water, then drain. Toss pasta, roasted vegetables, roasted red peppers, grape tomatoes, and parsley with pasta water until desired consistency. Season as desired, topping with parmesan if using. Enjoy!


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