Pasta Primavera Recipe

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Giada De Laurentiis on Food Network
Nutrition per serving    (USDA % daily values)
CAL
423
FAT
45%
CHOL
31%
SOD
13%

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Ingredients for 6 servings

1 pound farfalle (bowtie pasta)

1/2 cup grated Parmesan

2 medium zucchini or 1 large zucchini, cut into thin strips

Kosher salt and freshly ground black pepper

3 carrots, peeled and cut into thin strips

1 yellow bell pepper, cut into thin strips

1 onion, thinly sliced

2 yellow squash, cut into thin strips

1 red bell pepper, cut into thin strips

15 cherry tomatoes, halved

1/4 cup olive oil

1 tablespoon dried Italian herbs or herbes de Provence

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