Meatless Monday - Pasta Primavera

Pasta Primavera is one of the most versatile dishes on the planet. You can make it with any sort of pasta, you can use whatever vegetables you have available, it can be made with or without a sauce, and it can be served hot or cold. The vegetables can be raw, sauteed, roasted, dried, or any combination.

1 lb pasta
5 cups (raw) assorted veggies
1/2 C olive oil
fresh basil, rosemary, thyme & parsley
salt & pepper to taste
1/2 C parmesan and/or romano cheese

The pasta primavera that I'm having this week will be served hot, and made with (mostly) roasted vegetables. I'll be using Tinkyada (gluten free) vegetable & brown rice spirals because they're so colorful, and this is a great, colorful summer dish.

Start by choosing your veggies. Some suggestions: zucchini & summer squash, fresh and sun-dried tomatoes, jicama, mushrooms, bell peppers of all colors, broccoli, cauliflower, green beans (cut small), olives, carrots, onions & garlic. You'll want around 5 cups of veggies total.

Preheat oven to 450 degrees.

Start pasta cooking (follow directions on package or your own inclination).

Chop the veggies you want to cook into bite sized pieces, or strips. For me this will be zucchini & squash, broccoli, carrots, onions, garlic and cherry tomatoes. Place in a baking dish with a sprinkling of olive oil and a generous pinch of salt. Stir to combine/coat. Put in the oven. Let roast for about 20 minutes, while the pasta cooks. Check & stir occasionally if necessary.

Meanwhile, chop the other veggies you want to put in (I find that more delicate veggies like jicama, bell peppers & mushrooms do better if put in fresh). Chiffonade (cut into thin strips) the fresh herbs you're using.

When the roasting veggies come out of the oven, add them to the herbs and fresh veggies. Now would also be the time to add in things like olives and sun dried tomatoes, if you're using them. Mix the whole thing into the pasta, adding the remaining olive oil, salt & pepper.

Finally, add the parmesan/romano cheese, and serve! Goes nicely with a light wine or iced tea. Garlic bread if you're feeling especially elaborate. Delicious, nutritious, colorful & quick!