Pasta Primavera

I have made this twice now and it is SO good! And other than the time it takes to cut up all the veggies, it is pretty easy! : )

Here is the link to the real recipe, it is a Giada De Laurentiis Recipe on http://www.foodnetwork.com/






Ingredients3 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
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 'Herbess de Provence'
1 pound pasta

15 cherry tomatoes, halved1/2 cup grated Parmesan





Once you cut, you coat....Don't forget to set the table!!!!

Directions
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.

It might take more than 20 minutes to roast the veggies

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 theParmesan and serve immediately.



Out of the oven and time to mix!



Yum!!! Dinner is served!