Spring has arrived. Flowers have bloomed and there is an undeniable energy in the air. To start off this new season I opened Everyday Italian.
Giada DeLaurentis is one of my favorite chefs because every recipe I make from her is good. Her recipe for pasta primavera was a change from what is usually served under that name in restaurants. There was no tomato sauce and the combination of subtly sweet vegetables was just right. The result was delightful to taste and beautiful to see.
Pasta Primavera
Serves 6
3 carrots, peeled and cut into thin strips
2 medium zucchini cut into thin strips
1 sweet 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 fresh basil, chopped
1 pound farfalle (bowtie pasta)
15 cherry or grape tomatoes, halved
1/2 cup grated Parmesan
A few shakes of red pepper flakes
Preheat the oven to 450 degrees F.
In a large bowl, toss all of the vegetables with the olive oil, salt, pepper. Transfer the vegetable mixture to another large baking sheet and arrange evenly. 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 red pepper flakes (can omit if your don't like spicy). Serve immediately and enjoy!
