This gorgeous Squid Ink Pasta Primavera recipe is ready to eat in 30 minutes so it is a perfect dinner for busy weekdays. The black squid ink noodles bring a touch of luxe and decadence to this dish and it is bursting with the flavors of fresh cherry tomatoes, bell peppers, carrots, basil, and garlic. This vegetable pasta recipe is delicious on its own but also tastes amazing served with with grilled chicken or fish.
Fall is in the air and that means the holidays are coming soon. First on the docket, Halloween.
When I saw these black squid ink pasta noodles, I knew there had to be some spooky themed recipe that I could make with them. That made me start to think, what other colors are associated with Halloween besides black? Obviously there is orange but there are so many others as well like yellow, green, purple, and white. How could I add these colors to the black pasta noodles? Of course, VEGETABLES!! And if I tossed the pasta and vegetables in a light olive oil and garlic sauce, I knew this recipe would be out of this world!
Squid Ink Pasta Primavera
- 12 Ounces Uncooked Squid Ink Pasta
- 1 Yellow bell pepper (Thinly sliced)
- 1 Orange bell pepper (Thinly sliced)
- 10 Baby Carrots (Thinly sliced lengthwise)
- 1 Cup Heirloom Cherry Tomatoes
- 2 Garlic cloves (Chopped)
- 3 Tablespoons olive oil (Divided)
- 1/4 Cup Parmensan cheese (Grated)
- 1/4 Cup Fresh basil leaves (Chopped)
- salt
- pepper
- Pre-heat oven to 400°.
- Line a rimmed baking sheet with parchment paper. In a small bowl, toss bell peppers and baby carrots in 1 tablespoon olive oil until thoroughly coated. Add salt and pepper to taste.
- Place bell peppers in a single layer on the prepared cookie sheet and put in the oven for 15 minutes or until the vegetables are cooked through and lightly browned.
- While the vegetables are roasting, bring a large salted pot of water to boil and cook pasta according to the package directions.
- While the noodles are cooking, heat 2 tablespoons olive oil in a large pan over medium-high heat. Add the garlic, tomatoes, and salt and pepper to taste. Cook the tomatoes for until they begin to blister, about 2 minutes. Turn off the heat, gently toss the tomatoes, and then let sit for 2-3 minutes.
- Add cooked pasta and roasted vegetables to your tomato and garlic sauce. Stir gently as to not break up the blistered tomatoes.
- Pour pasta in a large serving bowl and sprinkle the basil and Parmesan cheese on top.
- Do not be afraid to try squid ink pasta. These noodles were very mild and taste just slightly saltier than plain.
- Feel free to swap and use your favorite vegetables or type of pasta in this dish. The flavors and combinations are endless.
This isn’t vegetarian if it contains squid ink.
Thank you for letting me know; I will need to change this recipe from vegetarian to meatless.
Can you be more precise about the pasta amount? You list “1 package” for the 8 person recipe. The squid ink pasta I bought is a package that is 8.8oz — and indicates that it serves 4 people.
Hello & thanks for bringing this to my attention. The package I used was 12 oz & I will correct it. However, I think this recipe would still work with your smaller pasta package, it would just have a heavier vegetable to pasta ratio. My family & I really enjoyed this dish; I hope you do too!
Wow!!! They are really nick-picking your recipe apart. When in actuality, a “recipe” is just a starting point on a dish you wanna try to make. I have a 17oz. pack and i know not to use all of it….lol. This new world of folks can decide on things themselves. Everything has to be exact or they complain. BTW….keep up the good work.