Monday, September 3, 2012

Roasted Pasta Primavera

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Ciao!!!  Okay, so yes, I've been gone forever...well, 6 weeks.  It was Ramadan here in Saudi (their holy month where they fast from sunup to sundown) and that meant it was time for me and my girls to skip out of town.  We've been in Italy for the past 6 amazing weeks.  It was an incredible trip and I was able to spend time with my mom, stepdad and even my aunt and uncle.  I was apart from the dear hubby for 4 weeks until he met up with us.  We spent time in Lake Como (touring all the towns like Bellagio, Varenna and Menaggio), Lucca, Pisa, Venice and ended in Positano on the Almalfi Coast.  
And now, here I am, back in Saudi.  (hoping that sounds more enthusiastic in words than it does in my head)  Ah, but if it weren't for living here, I wouldn't get to go on these amazing trips.  :)
While in Italy, I had rented a house and got to do quite a bit of cooking, so the next few posts will all be Italian style meals.  And it also means that I had very little choice (if any) of which plates to use for each, yeah, they all look the same.  ah well.    
First up....this super tasty pasta primavera.  Roasting the veggies brings out fantastic flavors and turns a simple dish into something spectacular.  This recipe is from Giada De Laurentiis, I had to tweak it a little because I couldn't find all the ingredients she called for, was a great meal.  :)  Leave out the cheese and you have yourself a fab Vegan dinner!


  • 3 carrots, peeled and cut into thin strips
  • 2 medium zucchini or 1 large zucchini, 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 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon dried Italian herbs or herbes de Provence
  • 1 pound spinach flavored penne pasta
  • 15 cherry tomatoes, halved
  • 1/2 cup grated Parmesan


Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, 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 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

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