Roasted Pasta Primavera
This is the third dish I made with the marinara sauce I cooked a few days ago. It’s a great way to stretch the buck. I have already made chicken parm, mushroom pizza and now roasted pasta primavera. Pasta primavera is typically a dish where the vegetables are the focus.
Years ago my husband worked as a consultant and traveled all over. While he was on a project in Los Angeles, I would go visit him on the weekends and we would go out for meals all over LA. His favorite place was a local Italian restaurant close to the hotel that served pasta primavera with angel hair. He loved it- and still talks about it. Since then I have made it many different ways- this time I decided to roast the vegetables. I think this is my favorite version of the dish! Roasting the vegetables gives the pasta dish a very sweet and nutty flavor. It is my favorite way of preparing vegetables for any dish now- it is easy and fast and it transforms the veggies into a soft gooey sweet concoction! Adding the fresh basil and parmigiano cheese took the pasta to a whole new level. I purchased fresh baked kalamata olive bread. I sliced and toasted it with a drizzle of olive oil- it was fabulous with the pasta!
My daughter watched me cook the dish and was not happy seeing all the veggies going into the pan. I reminded her not to have a closed mind asked her to try it and what do you know- she loved it!
- 1-2 zucchini, diced small
- 1 yellow pepper, diced small
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
Preheat oven to 400 degrees. Add the vegetables mixed with the olive oil and salt on a cookie sheet and bake for 30 minutes or till they are soft and golden brown. Keep aside.
- 1 cup marinara sauce
- ½ pound angel hair pasta, cooked
- ½ cup fresh basil, torn
- ¼ cup Parmigiano-Reggiano, freshly grated
- Salt to taste
In a wide frying pan, heat the marinara sauce on medium heat. Add the roasted vegetables and mix well. Next, add the cooked pasta, basil and cheese. Mix well and add salt if necessary.
