Mama Palma’s Pasta Primavera!

Pasta Primavera is light and loaded with veggies.  It’s perfect for spring and summer dinner.  Easy to make and full of flavor!

Pasta Primavera is one of the first things that comes to mind when I think of summertime foods.  This dish also seems really sophisticated to me.  Maybe it’s just the beautiful sounding name.  Primavera means “spring” in Italian.  Pasta Primavera is light, full of fresh veggies, and full of flavor.  Another plus is that this dish doesn’t take a lot of work!

You will need:  1 box bowtie pasta, 1 green bell pepper, 1 red pepper, 1 onion, one zucchini, one yellow squash and two carrots, Italian seasoning, extra virgin olive oil,  and parmesan cheese.  Another good veggie to add to this dish is asparagus.  You could add this to the ones I mentioned, or leave one out and add asparagus instead.

Slice all your veggies into thin strips.  This is what takes the most time for this dish, but it is totally worth it – I promise.

Once you’ve sliced everything, put them all into a big bowl, add about 1/4 cup of extra virgin olive oil, 1 T Italian seasoning, and salt and pepper to taste.  Toss this all together and bake on a cookie sheet at 425 for about 15-20 minutes.  You want the veggies to still be slightly crispy – not mushy, so just check them.  I usually stir them around about half way through cooking and just see if they are getting close to the consistency I want.

Meanwhile, cook a box of bowtie pasta according to the directions on the box, reserving about a cup of the pasta water.  Transfer the pasta to a large bowl (or even the pot that you cooked it in) and add the veggies and 1/2 c of parmesan cheese.

 Mix it all together, adding a little of the pasta water to help it all mix together well.

If you want to add some protein to this dish, you could absolutely serve it with chicken.  You could cut it into strips and mix it in with the pasta or just serve chicken on the side.  My taste testers, AKA my family, ended up sitting around and eating this right out of the bowl.

Print Recipe

Pasta Primavera

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By Denise Palma – Serves: 6

Prep Time: 30

Ingredients

• 2 carrots, peeled and cut into thin strips
• 1 large zucchini, cut into thin strips
• 1 yellow squash, cut into thin strips
• 1 onion, thinly sliced
• 1 yellow bell pepper, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 1/4 c extra virgin olive oil
• salt and freshly ground black pepper
• 1 T Italian seasoning
• 1 lb. bowtie pasta
• 1/2 c grated parmesan

Instructions

1

Preheat oven to 450. On large baking sheet, toss all the veggies with oil, salt, pepper and herbs to coat. Arrange veggies evenly and bake for 15-20 minutes, stirring once.

2

Meanwhile, cook pasta according to package direction. Drain, reserving one cup of the liquid.

3

Toss pasta with veggies in large bowl to combine. Use reserved liquid to moisten. Sprinkle with parmesan. Serve immediately.

Notes

You can use an orange or yellow bell pepper or asparagus in addition to or instead of any of the veggies.