Pasta Primavera
Equipment
- Stove
- Oven
Ingredients
- 4 carrots large, chopped into ½ inch pieces
- 1 yellow onion medium, sliced into strips
- 1 yellow squash large, chopped into ½ inch pieces
- 1 zucchini large, chopped into ½ inch pieces
- 15 cherry tomatoes sliced in half
- ½ bundle asparagus woody parts removed and cut into 3rds
- 2 TBSP olive oil extra virgin
- 2 garlic cloves minced
- 1 ½ TBSP salt kosher
- ½ tsp pepper
- ½ TBSP herbs de Provence
- 1 lb whole wheat pasta brown rice is also another option
- 8 sprigs thyme leaves removed and chopped
- ½ lemon juiced
- lemon zest 1 whole lemon
- red pepper flakes optional
- ½ cup parmesan cheese freshly grated
Instructions
- Pre-heat the oven to 400 ℉ while you chop your vegetables to the appropriate size. Add the vegetables to a large bowl and toss with 1 TBSP olive oil, ½ TBSP salt, pepper, and herbs de Provence.
- Add your chopped vegetables to a large baking sheet covered with parchment paper and layer them in a single layer.
- Add the vegetables to your pre-heated oven and roast for 20 minutes or until the tomatoes blister, the vegetables become tender, and they are warmed through.
- While the vegetables are cooking, bring a pot of salted water to a boil and add your whole-wheat or brown-rice pasta (if you want it gluten-free). Cook the pasta according to package instructions.
- Once the pasta has cooked, drain it and add it back to the pot. At this time, remove the vegetables from the oven and add them to the same pot. Toss the pasta and veggies together. Top with lemon juice, lemon zest, crushed red pepper flakes, and thyme. Serve with a sprinkle of parsley and a healthy amount of Parmesan cheese.
