{31 Blogging Days of May} DIY Friday...or Sunday!

Friday was one of those days when you come home from work, shed every piece of restrictive clothing/shoes, plop down on the couch, and vegetate. It was a busy week, and all I wanted {and needed} to do was relax. So, we made a quick dinner of leftovers, watched a bit of DVRed TV, and crashed.
Thus, no DIY{31 Blogging Days of May} post for you to read.
Today, however, I will be a blogging fool. I've got a fun DIY-style recipe for a pasta primavera {complete with vegetables from Soergel Orchards & Farms}, my own riff on Giada DeLaurentiis' recipe from her early days. Here's the original recipe, and here's mine:
{Pasta Primavera}


  • 3 carrots, peeled and cut into 2-inch, thin strips
  • 2 medium zucchini,  cut into 2-inch, thin strips
  • 10 medium cremini mushrooms, quartered
  • 10 cherry tomatoes, large ones halved
  • yellow bell pepper, cut into 2-inch, thin strips
  • 1 pound green beans, ends removed
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon herbes de Provence
  • 1 pound whole wheat and vegetable penne
  • 1/4 cup grated Parmesan
  • 10 basil leaves, chiffonaded
  • Olive oil-flavored cooking spray


Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the olive oil spray, 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 1/2 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately. This recipe makes 4 {medium sized} dinner portions.

Pasta Primavera plated.

If you have a chance to go purchase vegetables at a local farmer's market this spring, this is the perfect recipe to make!  I love the taste of roasted vegetables with basil and parmesan. Perfect!


  1. Looks totally Yummy! I'll take a plateful!!

  2. That looks delicious! I think this will be my next attempt at eating my veggies!


Thanks for your comment; I'm all ears!