When most people think about Pasta Primavera, they think about all of the beautiful garden vegetables and the springtime season. But…with a change of a few simple ingredients, we stay true to the “primavera” concept and bring a level of Fall that’s undeniable.
This particular version uses one of my favorite Fall ingredients, the butternut squash. This recipe will also work well with similar gourds like pumpkin, acorn squash, etc.
Fall Pasta Primavera
- ½ lb Farfalle (bowtie pasta)
- 1 ea Butternut Squash cubed
- 1 ea Zucchini sliced
- ½ ea White Onion julienne
- 1 ea Red Bell Pepper julienne
- 1 ea Carrot shredded
- 6-8 ea Cherry Tomato (or Indigo Tomato) halved
- ¼ cup Grated Parmesan
- TT Kosher Salt/Black Pepper
- ½ tbsp Herbes de Provence
- 2 tbsp Olive Oil
Preheat oven to 450F.
Drizzle squash with oil and roast for approx. 15-20 min.
Set squash aside.
Saute zucchini, onion, bell pepper, and carrot in olive oil.
Saute until bell pepper softens. Toss in tomato.
Cook pasta in heavily salted, boiling water until al dente. Approx. 6 min.
Reserve ½ cup pasta water.
In mixing bowl, toss vegetables, pasta, and squash together.
Toss in parmesan and herbs.
Loosen with pasta water.