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Roasted Vegetable Pasta

NewsWatch 12's Erin Maxson is 'In the Kitchen' with Sherry's Pasta for a look at a pasta primavera.

Posted: Oct. 19, 2017 1:34 PM
Updated: Nov. 7, 2017 6:35 PM

Pasta Primavera (3 adults)

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1 box of Sherry’s Pasta Fettuccine

½ cup of drained pasta water

4 cups plus of assorted roasted veggies 

1 8oz container of Sherry’s Pasta Almond Pesto

TerraSol Sunflower Shoots or Pea Shoots.

Roasting:  Cut up 1 large beet, 5-6 med carrots, 1 bunch of asparagus,  4 leeks,  4 garlic cloves.  Cut into rough pieces.  Toss on cookie sheet with olive oil and salt & pepper.  Bake in 400 oven for 30-45 minutes or until brown and tender. 

Boil water in medium sized pan.  In fry pan add the roasted veggies and heat.  There should be enough olive oil in them, if dry, add about ¼ cup.  Fluff pasta and add to the boiling water, stir, then time 1 minute.  Add pesto to the veggies and stir on low until mixed.  Drain pasta into large bowl, add fry pan goodies and toss.  Garnish with some ByGeorge hard cheese and top with a big handful of TerraSol Sunflower Shoots.

Serve up and Eat.

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