This can be served warm, cold or at room temperature so it makes it a perfect choice for a picnic or potluck. Roasting the vegetables gives them a sweetness you can't get any other way.
veggies before roasting
Roasted Vegetable Pasta
1 (16 ounce) package farfalle (bowtie) pasta
Olive oil (for amount, see below)
4 or 5 cloves chopped garlic
1 large red onion
1 pound portobello mushrooms (I use Baby Bellas, already sliced)
2 red bell peppers
2 zucchini
1 pint grape tomatoes
2 or 3 yellow squash
1 pound asparagus
1/2 cup balsamic vinegar
Fresh shredded Parmesan cheese
Salt and black pepper to taste
Wash and chop all vegetables so that they are all about the same size. I like the size to be about 3/4 of an inch. Having the vegetables the same size is VERY important because everything will roast together.
Preheat oven to 450* F. Cover two large baking sheets with foil (for easier clean up), and spray with nonstick spray.
Place all your vegetables together in a large bowl and coat with olive oil and chopped garlic. You want the pieces covered well with oil, but not dripping!
Spread the vegetable mixture out on baking sheets so that everything is in a single layer. The veggies can be touching, just not piled on top of each other. Two standard baking sheets are usually sufficient for mine. Isn’t it beautiful?
Roast in the oven for about 20 – 30 minutes. Check frequently. You're looking for your vegetables to be tender and a little browned/caramelized but not mushy.
While the vegetables are roasting, prepare the pasta according to package directions.
Toss the roasted vegetables with the pasta, including some of the olive oil from your baking sheets that is leftover from roasting... this makes up part of the dressing for the dish.
Add the balsamic vinegar, salt and pepper to taste and toss gently again.
Serve immediately with a generous sprinkle of Parmesan cheese.
Serves 10 (recipe can be easily doubled)
veggies after roasting
finished dish, scrumptious!
No comments:
Post a Comment