Chef Rocky’s Fall Pasta Primavera


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It may sound antithetical to say, “Fall primavera,’ but there’s nothing wrong with this Chef Rocky creation!
Chef Rocky’s Fall Primavera 
– ½ lb Farfalle (bowtie pasta)
– 1 ea Butternut Squash; cubed
– 1 ea Zucchini; sliced
– ½ ea White Onion; julienne
– 1 ea Red Bell Pepper; julienne
– 1 ea Carrot; shredded
– 6-8 ea Cherry Tomato (or Indigo Tomato); halved
– ¼ cup Grated Parmesan
– TT Kosher Salt/Black Pepper
– ½ tbsp Herbes de Provence
– 2 tbsp Olive Oil
1. Preheat oven to 450F. 
2. Drizzle squash with oil and roast for approx. 15-20 min. 
3. Set squash aside. 
4. Saute zucchini, onion, bell pepper, and carrot in olive oil. 
5. Saute until bell pepper softens. Toss in tomato.
1. Cook pasta in heavily salted, boiling water until al dente. Approx. 6 min.
2. Strain pasta. 
3. Reserve ½ cup pasta water. 
1. In mixing bowl, toss vegetables, pasta, and squash together. 
2. Toss in parmesan and herbs. 
3. Loosen with pasta water. 
4. Serve immediately. 

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