Pasta Primavera with Roasted Carrots, Squash, Garlic and Peppers and a Garden Update


It is July, and the garden is starting to really come to life.  It is green and lush. So, I decided to give you a tour. The front of the garden has garlic, parsnips, and strawberry plants.  Then leeks, carrots, eggplants, chives and the last few kale plants and a jalapeno plant.  on the right are the pole beans.20140706-141557-51357982.jpgThe middle of the garden has a row of okra, edamame and swiss chard, then tomatoes with parsley in between the plants.20140706-141557-51357585.jpgOut of sight are basil, green pepper, patty pan squash plant, lima beans and pumpkin plants.  At the back of the garden are sweet potatoes, more limas, and cucumbers. In the background are out raspberry bushes.20140706-141558-51358877.jpg Harvests are getting interesting…20140706-141559-51359392.jpgAnd useful for dinner…20140706-203147-73907282.jpgThose are the vegetables that went into the Pasta Primavera with Roasted Carrots, Squash, Garlic and Peppers.20140706-203148-73908804.jpg

Pasta Primavera with Roasted Carrots, Squash, Garlic and Peppers

inspired by Giada de Laurentiis’ Pasta Primavera

3 carrots, peeled and cut into thin strips (from the garden)

1 large green pattypan squash or zucchini, cut into thin strips (from the garden)

2 small yellow pattypan squash, cut into thin strips (form the garden)

1 red bell pepper, cut into thin strips

5 cloves garlic, sliced thickly (from the garden)

1/4 cup olive oil

Kosher salt and freshly ground black pepper

1 tablespoon dried Italian herbs

2 Tbsp baby leeks, cut into 1 inch pieces (from the garden)

1 pound radiatorre or other shaped pasta

1/2 cup shaved Parmegiano reggiano

Directions

Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables, except the leeks, with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets.20140706-203147-73907613.jpgBake about 15 – 20 minutes, stirring after the first 10 minutes, then finish roasting until the vegetables begin to brown. Place in a large bowl.20140706-203147-73907985.jpgMeanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixture, add reserved cooking liquid to moisten, if needed. Season the pasta with salt and pepper, to taste.20140706-203148-73908341.jpgSprinkle with the Parmesan and serve immediately. Enjoy!20140706-203148-73908804.jpgServes 6.

Categories: Carrot, Kosher, Leeks, Main Dish, Pasta, Recipe, Vegetarian, Zucchini | Tags: , | 2 Comments

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2 thoughts on “Pasta Primavera with Roasted Carrots, Squash, Garlic and Peppers and a Garden Update

  1. You have a wonderful food blog so…I’m sending you….

    A foodie invitation…Come join our new vegetarian food group on Facebook and post your yummy recipes, pictures and blog links…Let’s all share and connect through food! 🙂

    https://m.facebook.com/groups/1433687623575418?ref=m_notif&notif_t=group_activity

    Regards D

  2. The only time I eat pasta is when it is loaded with veggies – yum!

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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