Pasta Primavera or Spring in a Bowl

Ingredients

• 7-8 cups assorted fresh vegetables such as carrots (mushrooms, cherry tomatoes, broccoli, bell peppers)
• 4 shallots (thinly sliced)
• 1/4 cup olive oil
• 1 Tablespoon dried Italian herbs
• Kosher salt and ground pepper to taste
• 1 lb. bowtie (rotini, or corkscrew pasta)
• 1/2 cup fresh basil (sliced into thin strips)
• 1 1/2 cups freshly grated Parmesan cheese
• Reserved pasta water
• Juice of 1 lemon

Instructions

1. 1

   Preheat the oven to 450 degrees.

2. 2

   In a large bowl, toss together the chopped vegetables with olive oil, Italian herbs, salt and pepper.

3. 3

   Spread them out on a foil lined baking sheet and roast for 20 minutes, turning halfway through.

4. 4

   While the veggies cook, start a large pot of water to boil. Add a heaping Tablespoon of salt to the water. Cook the pasta according to package directions then drain, being sure to reserve a cup of the hot pasta water.

5. 5

   Toss the cooked pasta with shredded Parmesan cheese and all the veggies (along with any remaining oil and seasonings from the pan). Add small splashes of the hot pasta water to melt the cheese and coat the noodles. Add the juice of half a lemon, taste, and add the juice of the other half if it needs more. Serve with additional Parmesan cheese and fresh basil.