Pasta Primavera
Ingredients
- 1 pound Farfalle pasta
- 3 carrots peeled, cut into thin strips
- 1 red bell pepper cut into thin strips
- 1 yellow bell pepper cut into thin strips
- 1 zucchini cut into thin strips
- 1 yellow squash cut into thin strips
- ¼ cup Dash of Thyme Garlic Infused Extra Virgin Olive Oil
- 15 Cherry tomatoes cut in half
- 1 clove garlic minced
- 1 tbsp Dash of Thyme Herbs de Provence Infused Extra Virgin Olive Oil
- ½ cup grated Parmesan
Instructions
- Preheat oven to 450 degrees. Toss vegetables (except the tomatoes) with 1 tbsp of olive oil, salt & pepper and bake for 20 min. Cook the pasta until al dente. Drain the pasta; add the roasted vegetables, tomatoes, garlic olive oil. Sprinkle pasta with cheese. Serve immediately.