Now that it’s starting to warm up, I’m getting really excited about spring and summer produce. I’m a bit early with this, I know, but I just couldn’t wait any longer!
This dish is adaptable to pretty much any vegetable (I definitely plan on adding asparagus next time), is healthy, and is on the table in under 30 minutes. The most time consuming part is cutting the vegetables, which really doesn’t take long at all (though it can be harder if you have a veggie stealer on your hands). The pasta cooks while the vegetables are roasting, and then all you need to do is toss everything together, add a handful of cheese and you’re done.
I love that the vegetables are roasted, because it really heightens their flavor (not to mention, you don’t have to sit over a stove stirring vegetables). Though I didn’t add it this time, I think a little fresh basil would be great to finish this off, and if you’re a fan of heat, a pinch of crushed red pepper wouldn’t hurt either. But even as it stands, it’s a simple and tasty pasta dish that I will no doubt enjoy in various forms throughout the spring and summer.
Adapted from Giada DeLaurentiis
1 large carrot, peeled and cut into thin strips
1 zucchini, cut into thin strips
1 summer squash, cut into thin strips
1 red bell pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 small onion, thinly sliced
2 tsp. Herbes de Provence
1.5 Tbsp. olive oil
2 cloves garlic, minced
8 oz. pasta, such as farfalle or penne
15 grape tomatoes, halved
1/4 cup grated Pecorino Romano
Preheat the oven to 450F.
Toss the carrot, zucchini, squash, peppers and onion onto a baking sheet along with the herbes de Provence and olive oil. Roast for about 8 minutes, and then stir in garlic. Roast an additional 5 minutes, or until vegetables are tender and begin to brown.
Meanwhile, bring a large pot of water to a boil. Add salt and the pasta and cook until al dente. Drain, reserving 1/2 cup of the cooking water.
Toss the pasta, vegetables, and tomatoes to combine. Stir in as much reserved pasta water as necessary to moisten the pasta, along with salt and pepper to taste, and the cheese.
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