Best Roasted Vegetable Pasta Primavera Recipes

Roasted Vegetable Pasta Primavera image

Provided by Tinkerbell

Categories European

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

3 carrots, peeled and cut into thin strips
2 medium zucchini, washed and cut into thin strips
2 yellow squash, washed and cut into thin strips
1 small onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
salt and pepper, to taste
1 tablespoon mixed Italian herbs (or use herbes de Provence)
1 lb farfalle pasta (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup parmesan cheese, grated

Steps:

Preheat the oven to 450 degrees F.
In a roasting pan, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Bake about 20 minutes, stirring after the first 10 minutes.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Remove about 1 cup of the cooking liquid, and set aside, then drain the pasta.
In a large bowl, toss the pasta with the vegetable mixture. Toss in the cherry tomatoes and enough reserved cooking liquid to moisten.
Season the pasta with salt and pepper, to taste, then sprinkle with the Parmesan and serve immediately.

Nutrition Facts : Calories 459, Fat 13.2, SaturatedFat 3, Cholesterol 7.3, Sodium 167.7, Carbohydrate 70, Fiber 6, Sugar 9.3, Protein 16

ROASTED CHICKEN AND VEGETABLE PASTA PRIMAVERA image

Categories Chicken

Number Of Ingredients 12

1 1/2 pounds thin asparagus spears
1 cup matchstick-cut carrots
1/2 medium-size sweet onion, halved and thinly sliced (about 1 cup)
1 teaspoon bottled minced garlic
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pint grape tomatoes
8 ounces uncooked penne
2 cups sliced rotisserie chicken breast
3/4 cup whipping cream
2/3 cup shaved fresh Parmesan cheese

Steps:

1) Preheat oven to 450. 2) Snap off tough end sof asparagus, and cut asparagus into 2-inch pieces. Combine asparagus and next 3 ingredients in a large roasting pan. Drizzle with olive oil, and sprinkle with salt and pepper; toss gently to coat. Bake at 450 for 10 minutes or until vegetables begin to brown; stir vegetables. Add tomatoes, and cook 5 minutes. 3) While vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain well, reserving 1/3 cup pasta water. Keep pasta and reserved water warm. 4) Combine chicken, vegetables, pasta, reserved 1/3 cup pasta water, and whipping cream; toss gently to coat. Sprinkle with cheese. Serve immediately.