Giada Pasta Primavera with Summer Vegetables

In just 30 minutes, this colorful Giada Pasta Primavera with Summer Vegetables is ready to be enjoyed. Featuring penne pasta, olive oil, garlic, summer vegetables, and grated parmesan, this dish brings a fresh burst of flavor. Perfect as a dinner, it’s quick, simple, and oh-so-delicious.

Recipe Ingredients

  • 2 medium zucchini or 1 large zucchini, cut into thin strips
  • 4 pattypan squash (or yellow and green squash), cut into thin strips
  • 1 onion, thinly sliced
  • 6 mini sweet peppers, sliced into quarters
  • 1 head of broccoli, chopped into small pieces
  • ½ cup olive oil
  • Kosher salt and freshly ground black pepper
  • ½ pound farfalle (bow-tie pasta)
  • 5 Tuscan kale leaves, sliced into thin ribbons
  • 15 cherry tomatoes, halved
  • 1 cup freshly chopped fresh basil leaves
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • ½ cup freshly grated Parmesan cheese

How To Make Giada Pasta Primavera with Summer Vegetables

Roast the Vegetables

  1. Preheat the Oven: Preheat the oven to 425°F (220°C).
  2. Toss Vegetables with Oil and Seasoning: Toss the zucchini, squash, onion, peppers, and broccoli with ¼ cup olive oil, salt, and pepper on a large heavy rimmed baking sheet.
  3. Roast the Vegetables: Bake until the vegetables are tender and begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Cook the Pasta

  1. Cook the Farfalle: Cook the farfalle in a large pot of boiling, salted water until al dente, about 8-10 minutes.
  2. Drain and Reserve Cooking Liquid: Drain, reserving 1 cup of the cooking liquid.

Assemble the Dish

  1. Combine Vegetables and Pasta: Combine the roasted vegetables, cooked farfalle, kale, cherry tomatoes, basil, and Parmesan in a large bowl.
  2. Dress with Lemon Juice and Olive Oil: Add the remaining ¼ cup olive oil, lemon juice, salt, and pepper to taste.

Recipe Tips

  • Ingredient Substitution: For a dairy-free version, replace the heavy cream with coconut milk, which adds a subtle sweetness and maintains the creamy texture while making the dish suitable for those with lactose intolerance.
  • Make Ahead: Prepare this dish up to 24 hours in advance and store in an airtight container in the refrigerator. When ready to serve, reheat gently on the stovetop, adding a splash of broth if needed to restore the original consistency.
  • Veggie Swap: Feel free to mix and match your favorite summer vegetables, like zucchini, bell peppers, and cherry tomatoes, to create a colorful and flavorful medley that suits your taste preferences and dietary needs.
  • Pasta Perfection: To prevent the pasta from becoming mushy, cook it al dente, then immediately toss it with the summer vegetables and creamy sauce, ensuring a delightful texture contrast in each bite.
  • Herby Flavor Boost: Add a sprinkle of fresh basil, parsley, or dill on top of the dish before serving to infuse a bright, herbaceous flavor that complements the sweetness of the summer vegetables.

Recipe FAQs and Variations

How do I prevent the vegetables from sticking to the baking sheet?

Use a heavy rimmed baking sheet and toss the vegetables with olive oil to prevent sticking.

Can I use other types of pasta instead of farfalle?

While farfalle is recommended, other short pasta shapes like penne or fusilli can be used as substitutes.

What if I don’t have fresh basil leaves?

You can substitute with 1 teaspoon of dried basil or 2 tablespoons of chopped fresh parsley for a similar flavor.

Can I make this recipe ahead of time?

Prepare the roasted vegetables and cooked farfalle up to a day in advance, then assemble and dress just before serving.

Check out More Giada Recipes:

Giada Pasta Primavera with Summer Vegetables

Recipe by Giada De LaurentiisCourse: PastaCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

420

kcal

In just 30 minutes, this colorful Giada Pasta Primavera with Summer Vegetables is ready to be enjoyed. Featuring penne pasta, olive oil, garlic, summer vegetables, and grated parmesan, this dish brings a fresh burst of flavor. Perfect as a dinner, it’s quick, simple, and oh-so-delicious.

Ingredients

  • 2 medium zucchini or 1 large zucchini, cut into thin strips

  • 4 pattypan squash (or yellow and green squash), cut into thin strips

  • 1 onion, thinly sliced

  • 6 mini sweet peppers, sliced into quarters

  • 1 head of broccoli, chopped into small pieces

  • ½ cup olive oil

  • Kosher salt and freshly ground black pepper

  • ½ pound farfalle (bow-tie pasta)

  • 5 Tuscan kale leaves, sliced into thin ribbons

  • 15 cherry tomatoes, halved

  • 1 cup freshly chopped fresh basil leaves

  • 1 tablespoon fresh lemon juice (from 1 lemon)

  • ½ cup freshly grated Parmesan cheese

Directions

  • Roast the Vegetables
  • Preheat the Oven: Preheat the oven to 425°F (220°C).
  • Toss Vegetables with Oil and Seasoning: Toss the zucchini, squash, onion, peppers, and broccoli with ¼ cup olive oil, salt, and pepper on a large heavy rimmed baking sheet.
  • Roast the Vegetables: Bake until the vegetables are tender and begin to brown, stirring after the first 10 minutes, about 20 minutes total.
  • Cook the Pasta
  • Cook the Farfalle: Cook the farfalle in a large pot of boiling, salted water until al dente, about 8-10 minutes.
  • Drain and Reserve Cooking Liquid: Drain, reserving 1 cup of the cooking liquid.
  • Assemble the Dish
  • Combine Vegetables and Pasta: Combine the roasted vegetables, cooked farfalle, kale, cherry tomatoes, basil, and Parmesan in a large bowl.
  • Dress with Lemon Juice and Olive Oil: Add the remaining ¼ cup olive oil, lemon juice, salt, and pepper to taste.

Nutrition Facts

4 servings per container


  • Amount Per ServingCalories550
  • % Daily Value *
  • Total Fat 24g 37%
    • Saturated Fat 8g 40%
  • Cholesterol 20mg 7%
  • Sodium 400mg 17%
  • Total Carbohydrate 60g 20%
    • Dietary Fiber 8g 32%
    • Sugars 10g
  • Protein 25g 50%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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