The abundance of fresh vegetables and herbs gives this unique pasta dish a burst of color and flavor. For extra protein, add cooked tofu 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 pot, a colander, and a serving dish.
- Get out a large bowl.
STEP TWO – Cook the Pasta
Ingredients:
¾ pound bowtie pasta
Instructions:
- Fill the large pot with water, add a shake of salt, and bring to a boil.
- Add the pasta and cook as directed.
- Drain in the colander, rinse briefly under cold water, and spoon into the serving dish.
STEP THREE – Roast the Vegetables
Ingredients:
1 tablespoon extra-virgin olive oil
2 large peeled carrots cut into thin strips
1 large bell pepper cut into thin strips
½ pound trimmed and halved asparagus
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon fine sea salt
½ teaspoon ground pepper
2 minced sprigs fresh thyme
Instructions:
- In the large 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 a different rack for another 6 minutes or until crispy.
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:
- Combine the roasted vegetables and tomatoes with the pasta in the serving dish.
- Add the oil, lemon zest, and parmesan cheese and toss to combine.
- Serve warm.
Recommended Serving Size: ¼ of recipe
Exchanges: 3 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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