Yes, I know it’s not Sunday and I also know that this does not involve a moment of baking (unless you count roasting vegetables) but this is worth sharing.

I was trying to find a healthy pasta recipe to make for dinner this week and stumbled upon this.  And damn, is it good!

Now, I’m not gonna lie.  Prepping all of the veggies is a tad bit tedious and I don’t look nearly as perfect as Giada cutting these up (but in truth, who does?) but again, it’s all worth it!

Oh, and just a side note… I added extra cheese (of course).

Pasta  Primavera (recipe care of Giada de Laurentiis)

INGREDIENTS:  3 carrots, peeled and cut into thin strips, 2 medium zucchini or 1 large zucchini (cut into thin strips), 2 yellow squash (cut into thin strips), 1 onion (thinly sliced), 1 yellow bell pepper (cut into thin strips), 1 red bell pepper (cut into thin 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