I have an eating disorder- I cannot eat unless I like what I am eating. It’s not about hunger. It’s about the food. Last week to circumvent my eating disorder from kicking in, I made these roasted vegetables with tri- coloured pasta to liven up the meal. Nothing is as wonderful as tossing freshly cooked pasta in roasted vegetables. Usually I love dousing a nice piece of ciabatta in the pasta sauce, but this one was non-saucy and hearty enough to skip the need for bread of any sort. This recipe has been adapted from my ever faithful Book of Pasta. And there is another wonderful offset of this pasta — I had about 3/4thcup roasted vegetables left over, which I mixed into salad leaves the next day with some Parmesan with superb result! You can even serve this pasta cold as a pasta salad. 1 recipe = 2 delightful dishes. WIN-WIN.
Ingredients:
1.       1 red pepper, seeded and cut into ½ inch squares
2.       1 yellow pepper, seeded and cut into ½ inch squares
3.       3/4thzucchini, cut into ½ inch squares/  ¼ ththick rounds
4.       1 packet of mushrooms, cleaned and halved (stalks retained)
5.       3 tbs extra virgin olive oil
6.       1 tbs finely chopped fresh parsley
7.       1 tbs finely chopped fresh oregano
8.       1 tbs finely chopped fresh basil
9.       1 packet cherry tomatoes, cleaned and halved
10.   2 garlic cloves, roughly chopped
11.   Salt and pepper, to taste
12.   1/4thcan cherry tomatoes
13.   Parmesan, for garnish
14.   400 gm tri-colour penne
Method:
1.  Preheat the oven to 190*c. Tip the peppers, zucchini and mushrooms into a large enough roasting tin.
2.   Pour the extra virgin olive oil over the vegetables and sprinkle with the chopped herbs. Season and then still to ensure the oil covers all the vegetables. Roast for about 30 minutes, stirring every 10 minutes.
 
3.  Stir in the halved cherry tomatoes and then garlic and roast for another 20 minutes, again stirring every 10 minutes. Simultaneously, cook the pasta according to packet instructions.
 
4.  Drain the pasta and tip into a pan. Add the roasted vegetables, the canned cherry tomato and mix to coat. Pour into the serving dish and garnish with a generous helping of parmesan. 
Feedback:
1.    I found this pasta particularly stress free as the bulk of the work is done by the oven. Great dish to serve guests, as the vegetables can be pre prepared and just tossed at the time of service. The flavours are truly amazing and the kitchen smells like a chef’s studio!
2.    The salad I made the next day was great as well, as the flavours were really enhanced by just sitting in a bowl overnight.
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