Friday, April 29, 2011
I had never owned Herbes de Provence before I decided to make this recipe and I'm so glad I purchased them. I love how they tasted and more than that, I loved how they made my house smell. It was wonderful. B came home, walked in the house and was instantly excited about dinner. Predictably so, the baby lady wanted nothing to do with the entire dish. I was ok with that though, because it was so good and I was glad that there was more for me to eat.
3 small carrots, peeled
1 red pepper
1/2 bunch asparagus
1 small bulb fennel, thinly sliced
1 onion, thinly sliced
1/4 c. olive oil
1 T. herbs de Provence
1 t. salt
1 t. freshly ground black pepper
1 lb. shaped pasta (I used farfalle)
1 pint cherry tomatoes, halved
1 c. shredded Parmesan cheese
Preheat your oven to 450ºF. Cut the carrots, red pepper, and asparagus into 1 inch long strips. Toss the vegetable strips, fennel, and onion in the oil, herbs de Provence, salt and pepper. Spread the vegetables out evenly on two baking sheets. Bake until the carrots are tender, about 20 minutes, stirring at the 10 minute mark.
While the vegetables are cooking, cook your pasta of choice. Reserve 1 cup of the pasta water. Once the vegetable are done, toss the pasta with them in a large bowl. Add the cherry tomatoes and slowly add the pasta water until the pasta is just moistened. You will most likely not use all, or even most of the water. Season with salt and pepper to taste, sprinkle with Parmesan cheese, and serve.
adapted from Everyday Italian by Giada de Laurentiis