This week's recipe swap's theme was a vegetarian dish. I submitted our favorite, but unique macaroni and cheese recipe from Rachael Ray. It was a French Onion Mac 'N Cheese. I have not made it again since starting this cooking blog, but I must put it on our list because it's just too good to not write about.
I received the recipe for Pasta Primavera from Christina who is the author of Tales of the Mad Men Kitchen. She has a great cooking blog so I knew this was going to be a delicious recipe!
This was a huge hit in our house. I made this for our "Tiff Tuesday" when my best friend comes over for dinner. What a light, but delicious dish - what a perfect Springtime dinner. While we were eating, we were already thinking ahead to the next time I would make this dish and what other veggies we would add: broccoli, asparagus, mushrooms, the possibilities are endless and just as yummy! We didn't have any herbs de Provence on hand (I used it up and forgot I did) so I used a combo of dried basil, dried thyme, dried sage and then a touch of garlic powder.
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, 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
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables 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. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, 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 mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.