Posted on May 04, 2015 by Anne Milneck
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Pasta a fresh vegetables come together in this classic dish with a bit of a twist. The departure from the norm here is Herbes de Provence, a classic French blend that's full of rich herbal flavor and floral notes from lavender. We added more richness by using our Shallot Oil and the result is a delicious medley of flavors. This recipe is a must when your summer garden is overflowing!
Adapted from Food Network
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 Shallot Extra Virgin Olive Oil Salt and freshly ground black peppercorns 1 Tbl Herbes de Provence 1 pound penne 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 Shallot Extra Virgin Olive Oil, salt, pepper, and Herbes de Provence. 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.