Pasta Primavera

By: Email
By: Email


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


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.

Comments are posted from viewers like you and do not always reflect the views of this station.
powered by Disqus
WSWG TV 107 2nd Ave S.W. Moultrie Ga. 31768
Copyright © 2002-2015 - Designed by Gray Digital Media - Powered by Clickability 202056681 -
Gray Television, Inc.