Pasta Primavera

Easy Pasta Primavera is a delightful and vibrant dish that features baked seasonal vegetables over farfalle pasta. It brings a delicious meal to the table in less than 30 minutes. So refreshing and flavorful. It's the best recipe for quick lunch or weeknight dinners.

Ingredients

2 carrots peeled and cut into thin strips

2 medium 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

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon dried Italian herbs

1 pound (500g) farfalle pasta

1 cup cherry tomatoes cut into halves

1/2 cup grated Parmesan cheese

Instructions

Preheat the oven to 232°C (450°F). Line two large baking sheets with parchment paper.

Arrange prepared carrots, zucchini, onion, yellow bell pepper, and red bell pepper evenly on two large baking sheets. Drizzle olive oil on top and season with salt, ground black pepper, and dried Italian herbs. Toss well. Bake for 10 to 15 minutes or until the vegetables are just cooked.

Meanwhile, cook the farfalle pasta according to package instructions in a large pot of boiling, salted water until al dente, about 10 minutes. Drain and rinse with ice-cold water for a tender, chewy texture. Set aside, and reserve some pasta water.

Combine the baked vegetables, cherry tomatoes, and farfalle pasta in a large mixing bowl, adding salt and ground black pepper to taste. Toss well with grated Parmesan cheese and 1 to 2 tablespoons of pasta water. Serve immediately.