1-1…FUSILLI WITH ROASTED VEGETABLES

We ended the year with a nice even number…150 pasta meals since I started this nonsense back in May.  I would like to continue for another 4 months so I can complete a year of pasta.  It is becoming increasingly difficult to come up with new ideas, so some repetitions are unavoidable.  When they do occur I will try to come up with a new twist to the recipe.

INGREDIENTS:

Fusilli

Broccoli

Portobello mushrooms

Carrots

Yellow squash

Scallions

Onion

Bell pepper

Olive oil

Balsamic vinegar

PROCESS:

Cut the vegetables into bite size pieces of varying shapes and place in a large bowl.  Add olive oil, vinegar, salt and pepper, and the parsley and mix well.  Cover and allow to marinate in the refrigerator for about an hour.

Spread the vegetables onto an oiled baking tray, trying not to overlap them and place on the middle rack with the oven at 425 degrees.  Roast for about 45 minutes, checking and turning the veggies as needed in about 30 minutes.

 

COMMENTS:

This was a great way to start the new year.  I went back for seconds and had to refrain from going back for thirds, so there are leftovers in the fridge.

Happy New Years everyone.

12-5…Penne with roasted vegetables

INGREDIENTS:

Bell peppers
Asparagus
Carrots
Onion
Broccoli florets
Portabella mushrooms
Olive oil
Balsamic vinegar
Dried basil and oregano
Bacon

PROCESS:

Cook the bacon in the microwave until crisp, then chop.

Cut the veggies to provide the greatest surface area. Place in large bowl and mix well with olive oil, balsamic vinegar, herbs and spices, and marinate for an hour of longer. Place the veggies on a cookie sheet without overlapping one another and place on the middle rack in the oven set at 425 degrees. Roast for about 30-45 minutes, turning once during the process.

Toss the veggies with the cooked pasta, drizzle with olive oil and serve with Parmigiano reggiano cheese and the bacon bits.


COMMENTS:

I loved this…there is no other way to express it.

ROASTED VEGGIES AND TOMATOES…8-2

It’s Tuesday, which means veggies from our CSA friends at the farmer’s market, which in turn means the produce bins are overflowing. After some consideration, and a little wine, I decided I could use five of the veggies from today’s cornucopia. If it were not so hot I would use our grill…but the oven will do just fine, thank you.

INGREDIENTS:

Potatoes
Carrots
Yellow squash
Eggplant
Large grape tomatoes, halved and quartered, depending on their size.
Fresh basil and oregano, finely chopped
Olive oil
Lime juice (I had a lime that needed to used)
Garlic, onion
Sweet vermouth

PROCESS:

Peel and slice the eggplant crosswise, salt the slices and set in colander for 30 minutes to drain.

Cut the potatoes, carrots, and eggplant into small cubes and slices. Place is bowl and mix in olive oil and fresh herbs, salt and pepper and allow to marinate for at least 30 minutes. Spread the veggies in a non-stick baking pan and place in the middle rack of the oven, set at 425 degrees. Turn occasionally until roasted.



In the mean time, cook the garlic and onions in olive oil until soft, add the tomatoes and squash, and cook for about 10 minutes, adding a splash of sweet vermouth after 5 minutes.



While the pasta is cooking add the roasted veggies and keep over low heat. Add the pasta when ready and serve, with a sprinkling of grated cheese.

COMMENTS:

DAMN…this was good. I am not a big fan of eggplant, but it added such a delightful flavor to the mix of veggies. Also, don’t stress over the timing of this…each stage can be completed independently and put together at the convenience of the pasta.