All of you who know me, know that I LOVE to cook! And I’m always looking for an excuse to try out new recipes, so I’ve decided it’s time to start a “Tasty Tuesday” tradition here at Seven Hopes United!

This past weekend the Cooking Channel was at the the Little Italy Mercato & I was in the mood for pasta! So I thought I’d share my Mercato version of Pasta Primavera. You can use any fresh seasonal vegetables you find at your local farmers market.

Mercato Pasta Primavera
Yield: 6 Servings; Cook Time: 20 mins.

Ingredients:
3 carrots, peeled and cut into strips
1 large zucchini, cut into strips
2 yellow squash, cut into strips
1 onion, thinly sliced
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Directions:
Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Please send any yummy recipes/photos you’d like to share to info@sevenhopesunited.com

Enjoy!
Ashley