pasta primavera

I used to make this delicious pasta Primavera, and recreated it the other night for our dinner at the Wards. It was a big hit and I had to share my recipe. It is super easy and super delicious my favorite kind of dish! We had tons of leftovers, so for Monday’s dinner we mixed in Chicken, Portabellos and a little bit of teriyaki sauce and it was a whole new delicious meal.

Chop red and yellow bell pepper, onion (yellow and red), zucchini, yellow squash, crimini mushrooms, tomato, and fresh basil and put in a non-stick pan. Add shredded carrots. Douse generously with olive oil and mix in Italian seasonings, salt and pepper. Bake at 350 for 45 minutes to an hour (depending on how al dente you like your veggies) and then pour over cooked spaghetti.

I like to eat it warm with shredded parmesan cheese, but it can be eaten plain or cold and is also delicious.

The raw veggies ready to go in the oven:

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