Pasta Primavera

By: wctv.tv Email
By: wctv.tv Email

Ingredients

3 carrots, peeled and diced

2 medium zucchini, diced

1 medium eggplant, diced

1 red onion, thinly sliced

½ pound green beans, cut into 1-inch pieces

¼ cup olive oil

Kosher salt and fresh ground black pepper

1 tablespoon dried Italian herbs

4 garlic cloves, minced

1 (28-ounce) can diced tomatoes

¼ cup whole milk

1 cup Parmegiano Reggiano cheese, shredded

1 pound pasta, cooked to box instructions

1 cup grape tomatoes, halved

Serves 4

Directions

Preheat oven to 450° F.

In a large mixing bowl, toss all vegetables with olive oil, salt, pepper, and dried herbs to coat. Transfer vegetable mixture to a large baking sheet and arrange evenly in 1 layer. Bake until carrots are tender and vegetables begin to brown, stirring after first 10 minutes, about 20 minutes total.

In a 2-quart sauce pan, over medium heat, add garlic and canned tomatoes. Cook for 5 minutes and add milk. Cook an additional 3 minutes before adding ¼ cup of Parmegiano Reggiano cheese. Season sauce to taste with salt and pepper.

Toss pasta with warm vegetables in a large bowl. Add grape tomatoes and enough sauce to lightly coat. Season pasta with salt and pepper to taste and serve garnished with some of the remaining Parmegiano Reggiano cheese.


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