Roasted Vegetable Pasta Primavera Recipe

Name: Roasted Vegetable Pasta Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 red bell pepper (about 1/2 lb.), rinsed, stemmed, seeded, and cut into 3/4-inch-wide strips; 1 onion (1/2 lb.), peeled and sliced 1/2 inch thick; 2 Roma tomatoes (1/4 lb. each), rinsed and cut into quarters; 1/2 pound green beans, rinsed, ends trimmed; 6 cloves garlic, peeled and cut into quarters; 1/2 cup dried tomatoes (5 oz. total), cut into 1/4-inch-wide strips; 2 tablespoons pine nuts; 9 ounces fresh linguine; About 3/4 cup shredded parmesan cheese; Salt

Servings: persons

2 tablespoons olive oil
1 red bell pepper (about 1/2 lb.), rinsed, stemmed, seeded, and cut into 3/4-inch-wide strips
1 onion (1/2 lb.), peeled and sliced 1/2 inch thick
2 Roma tomatoes (1/4 lb. each), rinsed and cut into quarters
1/2 pound green beans, rinsed, ends trimmed
6 cloves garlic, peeled and cut into quarters
1/2 cup dried tomatoes (5 oz. total), cut into 1/4-inch-wide strips
2 tablespoons pine nuts
9 ounces fresh linguine
About 3/4 cup shredded parmesan cheese
Salt

1
In an 11- by 17-inch pan, mix oil with bell pepper, onion, and fresh tomatoes.
2
Bake in a 425u00b0 regular or convection oven for 15 minutes. Add beans and garlic, mix, and bake until tomatoes are soft and well browned around edges, 25 to 30 minutes longer.
3
Meanwhile, in a small bowl, pour 1/2 cup boiling water over dried tomatoes. Let stand, stirring occasionally, until tomatoes are soft, about 20 minutes.
4
Also, in an 8- to 10-inch frying pan over medium heat, shake pine nuts frequently until pale gold, 1 to 2 minutes; pour from pan.
5
When vegetables are almost done, bring about 3 quarts water to a boil in a 5- to 6-quart pan over high heat.
6
When vegetables are done, add dried tomatoes and their soaking liquid to the pan. Stir to release browned bits in pan and keep mixture warm. At the same time, add the linguine to the boiling water and cook until pasta is barely tender to bite, 4 to 5 minutes. Drain pasta and pour into roasting pan; mix well, lifting with 2 forks. Add pine nuts and 1/2 cup cheese, mix, and spoon pasta into wide bowls. Add more cheese and salt to taste.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 red bell pepper (about 1/2 lb.), rinsed, stemmed, seeded, and cut into 3/4-inch-wide strips, 1 onion (1/2 lb.), peeled and sliced 1/2 inch thick, 2 Roma tomatoes (1/4 lb. each), rinsed and cut into quarters, and more.

Yes, Roasted Vegetable Pasta Primavera falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetable Pasta Primavera

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