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Baked Pasta Primavera with noodles, tomato sauce and vegetables is one dish heaven.
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Egg noodles, homemade tomato sauce and fresh vegetables star in this easy to assemble one-dish dinner. Great on it’s own or as a delicious side to any meat, fish or fowl.Â
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Start with your favorite noodles.  I use extra wide egg noodles, but ANY kind of noodles or  your favorite grain will do.  Be sure to cook your noodles “al dente” (firm), as they bake in the oven for another thirty minutes. Â
While the noodles boil, chop your tomatoes to make the sauce.Â
If chopping tomatoes is too much work, start with three pounds of chopped canned tomatoes.
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The secret to this pasta bake is in the sauce: chopped cherry tomatoes simmer with onion, garlic, oregano and a hint of cayenne.  Toss cooked pasta with four cups of fresh sauce and reserve the rest of the sauce  to use later this week. Make soup or zucchini, bruschetta, etc…Â
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In celebration of spring, add your favorite green vegetables, like broccoli florets and tender asparagus. Mix in shaved parmesan, bake for thirty minutes and dinner is ready.Â
 Pasta and vegetables make a satisfying combination and the variations are limitless.  Bake Pasta Primavera tonight and stash  the second one in the freezer for next week!
[tasty-recipe id=”7553″]
[…] More more recipes with grains and vegetables, check out Cranberry Wild Rice Salad,  Baked Pasta Primavera […]