Primavera is the Italian word for springtime, making pasta primavera a favorite, light dish ideally eaten on your veranda overlooking the Tuscan countryside.

Here’s how to make this economical, quick dish organic-style. Basically, the recipe comes from that bell-italiana, Giada De Laurentiis, with an organic twist.

Ingredients:

• 3 organic carrots, peeled and cut into thin strips
• 2 medium organic zucchini or 1 large zucchini, cut into thin strips
• 2 organic yellow squash, cut into thin strips
• 1 organic onion, thinly sliced
• 1 organic yellow bell pepper, cut into thin strips
• 1 r organic ed bell pepper, cut into thin strips
• 1/4 cup organic olive oil
• Sea salt and freshly ground black pepper
• 1 tablespoon dried Italian herbs or herbes de Provence
• 1 pound organic farfalle (bowtie pasta) or you can use gluten free organic pasta
• 15 organic cherry tomatoes, halved
• 1/2 cup organic 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,. 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.

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