Name: Pasta Primavera
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 3 cloves garlic, roughly chopped (2 tablespoons); 4 ounces carrot sticks, about 2 medium carrots; 4 ounces zucchini squash sticks, one medium squash; 4 ounces summer squash sticks, one medium squash; 4 ounces orange bell pepper strips, one medium thick walled pepper; 4 ounces yellow bell pepper strips, one medium thick walled pepper; 4 ounces red onion strips; ¼ cup extra virgin olive oil; 2 tablespoons fresh chopped basil, divided; 1 teaspoon dry oregano; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; Pinch of red pepper flakes; ½ pound Farfalle (Bow Tie pasta), or other pasta of your choice; 1 cup chicken stock (you could also use vegetable stock); 4 ounces broccoli florets; 2 teaspoons corn starch; 1 6.5 ounce can, pitted and sliced black olives, drained; 4 ounces cherry or grape tomatoes (cut in half if large); 2 tablespoons chopped fresh flat leaf parsley; ¼ cup freshly grated Parmesan cheese, plus more for serving; Extra-virgin olive oil for serving

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Pasta Primavera

This Pasta Primavera is equally delicious served warm or chilled.

Yield: 8 servings 1x

Prep: 30 minsCook: 20 minsTotal: 50 minutes

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Ingredients

3 cloves garlic, roughly chopped (2 tablespoons)
4 ounces carrot sticks, about 2 medium carrots
4 ounces zucchini squash sticks, one medium squash
4 ounces summer squash sticks, one medium squash
4 ounces orange bell pepper strips, one medium thick walled pepper
4 ounces yellow bell pepper strips, one medium thick walled pepper
4 ounces red onion strips
1/4 cup extra virgin olive oil
2 tablespoons fresh chopped basil, divided
1 teaspoon dry oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch of red pepper flakes
1/2 pound Farfalle (Bow Tie pasta), or other pasta of your choice
1 cup chicken stock (you could also use vegetable stock)
4 ounces broccoli florets
2 teaspoons corn starch
1 6.5 ounce can, pitted and sliced black olives, drained
4 ounces cherry or grape tomatoes (cut in half if large)
2 tablespoons chopped fresh flat leaf parsley
1/4 cup freshly grated Parmesan cheese, plus more for serving
Extra-virgin olive oil for serving

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Instructions

Preheat oven to 425 degrees.
In a large bowl place garlic, carrots, both types of squash, both types of peppers, onions, olive oil, one tablespoon basil, oregano, salt, pepper, and red pepper flakes. Toss to coat and place on sheet pan and roast for ten minutes. Flip vegetables and roast for another ten minutes.
While vegetables are roasting, cook pasta in salted water according to package directions, drain and hold.
In a small pan, heat stock to boil and place broccoli in stock. Cover and blanch for 1 ½ minutes. Remove broccoli and set aside.
Mix corn starch in a little water to make a slurry and add to hot stock. Stir and set aside.
In a large bowl, place olives, tomatoes and parsley. Add roasted vegetables, blanched broccoli, cooked pasta and thickened chicken stock and toss gently to combine. Add Parmesan cheese and second tablespoon of fresh basil and toss.
Serve with additional grated Parmesan and drizzled olive oil over each portion.

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Cuisine: American Method: Roasted

Find it online: https://www.afamilyfeast.com/pasta-primavera/