Wednesday, June 1, 2011

Pasta primavera with roasted vegetables

I made a big batch of this on a Sunday afternoon, and we ate it for lunch all week long. It's a nice treat after a morning at work, plus you save so much money not buying lunches every day. The trouble is you have to resist eating it the night you make it! This recipe is adapted from one by Giada de Laurentiis in her cookbook Everyday Italian, long a source of pasta inspiration for me.

Pasta primavera with roasted vegetables
serves six to eight

one acorn squash
one red pepper
one yellow pepper
two carrots
two zucchini
one onion, sliced
1/4 cup olive oil
1 Tbsp herbes de Provence
pinch of chili flakes
2 tsp each salt and pepper
1 lb penne pasta
20 grape tomatoes, halved
1 cup grated parmesan cheese

Preheat the oven to 400 degrees.

Cut the first five vegetables into a large two-inch dice. Toss the vegetables and the sliced onions with the olive oil, herbes de Provence, chili flakes, and salt and pepper in a large, high-sided baking dish.

Transfer half of the veggies into a second baking dish.

Bake both trays of vegetables for about 25 minutes, stirring after the first 10.

Meanwhile, cook the penne according to package directions in a large pot of salted water. Reserve a cup of pasta water for adding to the final dish.

In a big glass bowl, toss the pasta with the roasted vegetables and enough of the pasta water to moisten. Season with more salt and pepper, and stir in the grape tomatoes and grated Parmesan.

Cover the bowl with cling wrap and put in the fridge for lunches all week long :)


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