Chef Nick Pellegrino's Roasted Vegetable Pasta Primavera - WSMV News 4

Chef Nick Pellegrino's Roasted Vegetable Pasta Primavera

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Serves 6

16 Oz. Campanelle pasta (can substitute penne)

2 Carrots pealed and diced

2 Zucchini diced

2 Yellow squash diced

1 Red pepper diced

1 Orange pepper diced

1 Red onion diced

1 C Grape tomatoes

6 oz. Crimini mushrooms (can substitute white button)

6 Cloves garlic cloves crushed

¼ C Extra virgin olive oil

1 tablespoon mixed Italian herbs (basil,thyme,oregano)

¼ C Fresh basil

¼ C Fresh Parsley

2 Tablespoons balsamic vinegar

Salt and pepper to taste


* Be sure to cut all vegetables the same size to ensure even cooking

Preheat oven to 450 degrees. Toss vegetables in a large bowl with olive oil, dried herbs, salt and pepper. Transfer to roasting pan or sheet pan. Roast veggies in oven for 20 minutes, stirring after first 10. Bring a large pot of salted water to boil. Add pasta and cook till al dente' about 10 minutes. Reserve 1 cup of pasta water and drain pasta in colander. Add roasted veggies and pasta to large skillet. Add reserved pasta water and let heat for 5 minutes stirring to combine. Check seasoning, add salt and pepper if needed. Finish with balsamic vinegar, torn fresh parsley, basil and freshly grated parmesan cheese. Serve immediately


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