Meatless Wednesday

I know a lot of you are now eating low carb meals but this dish is worth trying on a day that you are craving pasta.

You could use whole wheat or gluten free pasta in place of  the traditional bowties.

Pasta Primavera

3 carrots, peeled,  2 medium zucchini,  2 yellow summer squash,  1 yellow bell pepper,  1 red bell pepper,  1 onion, thinly sliced,  1/4 cup olive oil,  1 tbls. dried Italian herbs,  2 tsp. kosher salt plus more to taste,  2 tsp. ground black pepper, plus more to taste,  1 lb. dried farfalle pasta,  15 cherry tomatoes halved,  3/4 cup shredded Parmesan cheese.

  • Preheat oven to 450F
  • Cut veggies into thin 2 inch long strips
  • On a large, heavy baking sheet, toss the vegetable strips, onion, oil , dried herbs, and 2 tsps. each of salt and pepper to coat
  • Transfer 1/2 of veggie mixture to another large, baking sheet and arrange evenly over both sheets.
  • Bake, stirring after the first 10 minutes, until the carrots are tender and the other veggies begin to brown, about 20 minutes
  • Meanwhile bring a large pot of salted water to a boil.  Add the farfalle and cook, stirring occasionally, until tender until firm to the bite, about 8 minutes
  • Drain, reserving 1 cup of the cooking liquid
  • In a large bowl, toss the pasta with the cooked veggies to combine.
  • Add the cherry tomatoes and enough of the reserved cooking liquid to moisten.  Season the pasta with more salt and pepper to taste
  • Transfer the pasta to bowls.  Sprinkle with the Parmesan cheese and serve
  • Enjoy

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