A Perfect Pasta Primavera Recipe Julia Schifini All Stories, Food & Drink, Wellness Inspired by the family dinners of the Reagan clan from CBS’s hit TV show, Blue Bloods, The Blue Bloods Cookbook is full of recipes designed to bring a family together to enjoy a meal and each other’s company. Brought together by Bridget Moynahan and Wendy Howard Goldberg, the book invites you to partake in the sacred ritual of the family dinner with warm, familiar dishes galore. You can purchase it here and don’t forget to tune into Blue Bloods on CBS Friday’s at 10:00 PM EST. Splitting the difference between a fresh pasta salad and roasted vegetables, this pasta primavera is a vegetarian delight that even carnivores will love. The cascade of bell peppers adds color, a beautiful presentation made even more vibrant with carrots and tomatoes. A simple olive oil dressing gives the pasta a touch of Italian style. We’ve used basic corkscrew (rotini) pasta for our primavera because the ridges hold the dressing and herbs like a sponge. But feel free to substitute your own favorite pasta—farfalle or orecchiette would work every bit as well. Serves 4 to 6 INGREDIENTS 2 carrots, peeled and cut into matchsticks 1 large yellow bell pepper, seeded and chopped 1 large red bell pepper, seeded and chopped 1 large orange bell pepper, seeded and chopped 1 small red onion, thinly sliced 2 garlic cloves, chopped 1 zucchini, cut in half lengthwise and sliced into half-moons 1⁄4 cup extra-virgin olive oil 1 teaspoon dried oregano Kosher salt and freshly ground black pepper 12 ounces rotini pasta 2 tablespoons red wine vinegar 1 pint cherry tomatoes, halved 1⁄4 cup grated Parmesan cheese INSTRUCTIONS Preheat the oven to 450°F. In a large bowl, combine the carrots, bell peppers, onion, garlic, and zucchini. In a small bowl, whisk together the olive oil and oregano. Season lightly with salt and black pepper and pour the mixture over the vegetables. Toss until the vegetables are completely coated. Transfer the vegetables to a large baking sheet and spread them out in an even layer. Bake for 20 to 30 minutes, just until the carrots have softened and started to brown. When the vegetables have about 5 minutes left to cook, bring a large pot of heavily salted water to a boil over high heat. Cook the pasta until it is al dente and drain it. Transfer the pasta to a large serving bowl and top with the warm vegetables, including any juices on the baking sheet. Drizzle with the vinegar and thoroughly mix the vegetables with the pasta, until the pasta is entirely coated. Add the tomatoes, and gently mix them into the primavera. Taste and add salt and black pepper as needed. (Add 1 to 2 tablespoons olive oil if the pasta is too dry.) Dust with the Parmesan and serve immediately. CREDIT: From The Blue Bloods Cookbook by Bridget Moynahan and Wendy Howard Goldberg. Copyright © 2015 by the authors and reprinted by permission of St. Martin’s Press. For more delicious recipes check out our Food & Drink section. Start a Conversation Cancel a Conversation Connect with Enter your WordPress.com blog URL http://.wordpress.com Proceed Your email address will not be published.CommentName* Email* Website Notify me of follow-up comments by email. Notify me of new posts by email.