Cooking with Rocky: Squash Pasta Primavera


Cooking with Rocky: Squash Pasta Primavera 


  • ½ lb Pasta (Rocky likes penne, ziti, or bowtie for this)
  • 1 Butternut Squash; cubed
  • 1 Zucchini; sliced
  • ½ White Onion; julienne
  • 1 Red Bell Pepper; julienne
  • 6-8 Cherry Tomato; halved
  • ¼ cup Grated Parmesan
  • TT Kosher Salt
  • Black Pepper
  • ½ tbsp Herbes de Provence
  • 1 Lemon; juice and zest
  • 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, and bell pepper in olive oil.

5. 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 (or directly in pan), toss vegetables, pasta, and squash together.

2. Toss in parmesan and herbs.

3. Loosen with pasta water.

4. Finish with squeeze of lemon juice.

5. Serve immediately.


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