Pasta Primavera
Fresh, fast, healthy!Serves 63 carrots, peeled and cut into
thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
2 portabello mushrooms washed, gills removed, and sliced thin (optional)
1-6 oz. bag spinach, washed and stems trimmed
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
2 tablespoons fresh garlic, minced
1/4 cup minced italian parsley
1/4 cup chiffonade of basil
1/4 cup olive oil
Kosher salt and freshly
ground black pepper, to taste
1 tsp. dried thyme
1 tsp. dried oregano
1 pound angel hair pasta
3 tablespoons melted butter
15 cherry or grape tomatoes, halved
1/2 cup grated Parmesan or pecorino romano
Directions
Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables, except the spinach, with the oil, salt, pepper, garlic 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 15 to 20 minutes total. You want the vegetables tender, but not mushy.
Meanwhile, cook the pasta in a large pot of boiling salted water according to package directions. Drain. Toss in melted butter back in same pot. Add fresh basil, italian parsley, and spinach. (Spinach will cook from the heat of the hot pasta).
Toss the pasta with the vegetable mixture. (Make sure to pour in all the juices from the roasting pan). Toss with the cherry tomatoes. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan or pecorino and serve immediately.
Have with a fresh green salad and some crusty french bread! Bon appetit!
