Filled with gorgeous colorful veggies like zucchini, carrots and peppers, this pasta dish will be your new go-to.
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She’ll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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Pasta Primavera
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 45 min
Prep: 25 min
Cook: 20 min
Yield: 6 servings
Ingredients
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Directions
Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
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5-Star Pasta Primavera with Giada De Laurentiis | Everyday Italian | Food Network
37 Comments
Oh dear Lord this look delicious!
The veggies were over cooked😞
This looks sooooo good and perfect since I don’t eat meat!
Looks good………..that’s all I have to say
Can this be made for someone who is allergic to tomatoes
It looks so tasty and wholesome.
I am going to try it.
I make this but I leave the herbs and onions out I am allergic to them, but it doesn’t matter with the peppers and tomatoes it still is Delicious 😋
The hell kind of matchsticks does she use?
I’ve made this and it’s quite delicious! The only thing I would add is extra seasonings to give it more flavor. Also, if you like your pasta on the saucier side then add a creamy sauce to make it more rich. I’m not Italian so my version always leans towards fusion ☺️
Looks so good, tasty and delicious to make!! 😋
She does not look like a chef
Very tasty 😋
sup gurl
Easy peas, can’t wait to make it
What's with the HUUUGE head?
This is not italian🌝
I miss seeing you on tv as you aren't on as often…. Gotta get my Giada fix….
Yummy 😋
Spicy huh
Good Morning,,Beautiful
She uses the prettiest most vibrant veggies!
👍🏻👍🏻
We have to awesome Good thank you 1000th 😃💜💜💜💜💜💜💜💜💜🦄🦄
Ah the old food network. When they actually cooked. I miss this and the old Giada.
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We have to awesome Good thank you 1000th 😃🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡💚💚💚💚💚💚💚💚💚💚🦄🦄🦄
Veggies look overcooked, no?
she looks like her head is massive and just its so strange watching her use her hands
This looks so good! I would've roasted the tomatoes as well in a separate pan and added garlic powder, hot pepper flakes and fresh basil and parsley at the end.
I would love to know is she actually eats the food or spits it out. The camera never shows her swallow the food
Che schifaggine!!!!!
Absolutely yummy Yummilicous
1:55 Bake Vegetable in 450 Oven for 20 Minutes
Ahhh! Drivers me crazy when they don't scape the pans with a spatula to get all the yumminess!! That's a lot of wasted olive oil and herbs on that sheet pan. ☹️
I would like to see the matchbook those matches go in.
Most people incorrectly use Julian for all sliced veggies, not realizing that Julian is just for match stick sized cuts.
She didn’t say Jillian, but then described it, cut then still cut it wrong
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They're pronounced Herbs, not Erbs. You actually sound the H.