We just recently discovered a sweet little Winery and Bistro in our area.
(its only been open for two years,
yeah I am sharp and nothing gets past me, not!)
Anyways they had this awesome Pasta Primavera that I just fell in love with, so I came home and recreated it.
Of yes, I am very happy with this dish and you will be also!
1 Red Bell Pepper
1 Green Bell Pepper
1 Yellow Squash
1 small Eggplant
1 Purple Onion
8 Baby Portobello Mushrooms
16 oz box of Bow Tie Pasta (Farfalle pasta)
3 garlic cloves
1/4 cup of Olive Oil
1 tablespoon of Italian Seasoning or Herbs de Provence
1/2 cup grated Parmesean Cheese
Salt and Pepper to taste
Preheat oven to 450 degrees. Prepare your veggies by cutting the squashes and the peppers into matchsticks, cut the onion and the eggplant in half lengthwise and slice, and then slice the mushrooms. Drizzle the veggies with olive oil and season with salt and pepper. Add the herbs then spread on several cookie sheets and top with garlic cloves. Roast in oven stirring occasionally until the veggies are caramelized and the garlic is tender about 20 minutes stirring occasionally.
Meanwhile cook the pasta according to the package directions until al dente, drain reserving 1-2 cups of the pasta water.
Using a fork, mash the garlic cloves into a paste and add the garlic paste and the caramelized veggies to the pasta. Toss the pasta and veggies together and add the grated cheese and enough of the pasta water to moisten. Season with additional salt and pepper to taste and serve with additional cheese sprinkled on top.
Goes great with Mozzarella, Tomato, Black Olive and Cucumber Salad:)