The abundance of fresh vegetables and herbs gives this unique pasta dish a burst of color and flavor. For protein, add cooked tofu or meat to the finished creation.
STEP ONE – Preparations
- Preheat the oven to 425°F with 2 oven racks in the middle.
- Lightly spray 2 large baking sheets with canola spray.
- Get out a large mixing bowl, a large pot, a colander, and a serving dish.
STEP TWO – Roast the Vegetables
Ingredients:
1 tablespoon extra-virgin olive oil
2 large peeled carrots
1 large bell pepper
½ pound asparagus
½ teaspoon fine sea salt
½ teaspoon ground pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 minced sprigs fresh thyme
Instructions:
- Cut the carrots, pepper, and asparagus into long, uniform strips.
- In the large mixing bowl, toss the carrots, pepper, and asparagus with the oil, garlic powder, onion powder, salt, pepper, and thyme.
- Spread the vegetables onto the baking sheets and roast for 8 minutes.
- Toss with a spatula and roast on the other oven rack for another 6 minutes or until crispy.
STEP THREE – Cook the Pasta
Ingredients:
¾ pound bowtie pasta
Instructions:
- Fill the large pot ¾ full of water, add a shake of salt, and bring to a boil.
- Add the pasta and cook as directed.
- Drain the pasta in the colander, rinse briefly under cold water, and spoon into the serving dish.
STEP FOUR – Assemble the Dish
Ingredients:
1 cup halved grape tomatoes
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon zest
¼ cup grated parmesan cheese
Instructions:
- Add the roasted vegetables and tomatoes to the pasta.
- Toss with the oil, lemon zest, and parmesan cheese.
- Serve the bowtie pasta primavera warm in bowls.
Recommended Serving Size: ¼ of recipe
Exchanges: 2 starch, 1 veg, 1 fat
Lovely, just my thing! Thank you.
Joanna
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You’re welcome! We hope you enjoy!
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Thanks for sharing! I’m totally obsessed with bow tie pasta! 😍
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You’re welcome! We’re huge fans too!
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Roasted vegetables create a unique flavor for this dish.
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They certainly do!
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I just read on another blog yesterday that spring is the time for cold pasta dishes in Italy. I could also imagine your recipe as a pasta salad …
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Oh, definitely! This recipe is actually very similar to our pasta salad recipe, aside from the preparation of the vegetables and the temperature it’s served at.
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Oh this is nice… I usually call this kind of recipes “pasta salad” but you gave me an idea…Pasta primavera is pretty nice name
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Thank you! Yes, this recipe is technically a pasta salad however whenever we make pasta salad, it’s usually served cold and the vegetables aren’t cooked. Plus, as you pointed out, the name is very nice and elegant!
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