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Roast Vegetable Pasta Primavera
• 1/2 cup pine nuts
• 1 lb baby carrots
• 1 zucchini, cut in 1/2 inch cubes
• 1 onion, thinly sliced
• 1 yellow bell pepper, cut in 1/2 inch cubes
• 1 red bell pepper, cut in 1/2 inch cubes
• 1 green bell pepper, cut in 1/2 inch cubes
• 4-6 cloves garlic, chopped
• 1/4 cup olive oil
• Kosher salt and freshly ground black pepper
• 1 tbsp dried oregano
• 1 lb tri-color fusilli
• 15 cherry tomatoes, halved
• 1/4 cup extra virgin olive oil
• 1/2 cup grated Parmesan
Preheat the oven to 450°F.
On a large baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Arrange vegetables evenly on the sheet. Bake until the carrots are just tender and the vegetables lightly brown, stirring after the first 10 minutes, about 15-20 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 vegetables in a large bowl to combine. Toss with the cherry tomatoes, extra virgin olive oil and enough reserved cooking liquid to moisten. Season with salt and pepper to taste. Sprinkle with the Parmesan.
• Serves 6 •
Serve with a fresh spinach/mushroom salad with honey-mustard vinaigrette.
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