Pasta Primavera

FOODISTA
13Ingredients
50Minutes
690Calories

Ingredients

US|METRIC
  • 3 carrots (peeled and julienned)
  • 1 zucchini (large, julienned)
  • 2 yellow squash (julienned)
  • 1 onion (thinly sliced)
  • 1 yellow bell pepper (julienned)
  • 1 red bell pepper (julienned)
  • 1/4 cup olive oil
  • kosher salt
  • freshly ground black pepper
  • 1 tablespoon dried Italian herbs (or herbes de Provence)
  • 1 pound farfalle (bowtie pasta)
  • 15 cherry tomatoes (halved)
  • 1/2 cup grated Parmesan
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    Directions

    1. Preheat the oven to 450 degrees F.
    2. 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.
    3. 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.
    4. 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.
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    NutritionView More

    690Calories
    Sodium18% DV440mg
    Fat29% DV19g
    Protein47% DV24g
    Carbs35% DV105g
    Fiber36% DV9g
    Calories690Calories from Fat170
    % DAILY VALUE
    Total Fat19g29%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol10mg3%
    Sodium440mg18%
    Potassium1320mg38%
    Protein24g47%
    Calories from Fat170
    % DAILY VALUE
    Total Carbohydrate105g35%
    Dietary Fiber9g36%
    Sugars15g30%
    Vitamin A200%
    Vitamin C240%
    Calcium25%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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