Okay, I haven't thrown any recipes your way in a while, so I thought I'd do a quick recipe post...because I love you and want you to eat well.
We had this dish again last week and I was reminded how much we all love it (kids too!). I was also reminded how easy it is. And I like that it's easily customizable...you really can do whatever veggies you and your family like, and you can change it up whenever you make it. Plus there's an added bonus...it makes the kitchen smell good when you're cooking it!
So here it is...
Roasted Vegetable Pasta (adapted from Cooking Light)
8 oz. sliced gourmet mushrooms (baby bellas, shitakes, or a mix of what you like)
1 red pepper, chopped into large bite-size pieces
1 onion (red, yellow or sweet, whatever your preference), quartered and sliced
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 c. dry white wine (whatever you're happy to drink is fine...and pour yourself a glass while you're at it!)
8-12 oz. Farfalle (bowtie pasta) (depending on how many you're cooking for and whether or not you want leftovers)
1 c. frozen peas, thawed
1/4 c. thinly shaved fresh parmesan cheese (you can also use grated or shredded)
Preheat oven to 475 degrees. Combine mushrooms, peppers, onions (or whatever veggies you're using), oil, salt and pepper in a bowl and toss to coat. Arrange mixture in single layer on jelly-roll pan. Bake at 475 for 15 mins. Turn veggies over. Drizzle wine evenly over veggies. Bake an additional 7 mins. or until veggies are tender and lightly browned. While veggies are cooking, cook pasta according to package directions, drain and keep warm. Combine pasta, roasted veggies and peas in large bowl and top with cheese.
Remember, you can change the roasted veggies to your taste. Here are some ideas: summer squash (or even butternut), zucchini, tomatoes (try cherry or grape tomatoes and you can leave them whole for roasting), broccoli, carrots...really anything that roasts well...use whatever is in season or whatever you have on hand, and play with your combinations! Just keep in mind that some veggies may require a little additional cook time, so check for "doneness" before you take them out of the oven...and try to keep the veggie pieces similar in size for roasting (i.e. don't chop your peppers tiny but your carrots in big chunks...aim for on the large end of bite-size).
Also remember that not everybody in the family needs to like every veggie you use. The design of this makes it very easy to pick around the things you don't like. For example, I love the mushrooms, so more of those go on my plate; Portia doesn't like red peppers, so we scoop around them when serving her's up.
That's it for today. More to come. Go forth and create yummy eats. And, as always, happy cooking!
We had this dish again last week and I was reminded how much we all love it (kids too!). I was also reminded how easy it is. And I like that it's easily customizable...you really can do whatever veggies you and your family like, and you can change it up whenever you make it. Plus there's an added bonus...it makes the kitchen smell good when you're cooking it!
So here it is...
Roasted Vegetable Pasta (adapted from Cooking Light)
8 oz. sliced gourmet mushrooms (baby bellas, shitakes, or a mix of what you like)
1 red pepper, chopped into large bite-size pieces
1 onion (red, yellow or sweet, whatever your preference), quartered and sliced
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 c. dry white wine (whatever you're happy to drink is fine...and pour yourself a glass while you're at it!)
8-12 oz. Farfalle (bowtie pasta) (depending on how many you're cooking for and whether or not you want leftovers)
1 c. frozen peas, thawed
1/4 c. thinly shaved fresh parmesan cheese (you can also use grated or shredded)
Preheat oven to 475 degrees. Combine mushrooms, peppers, onions (or whatever veggies you're using), oil, salt and pepper in a bowl and toss to coat. Arrange mixture in single layer on jelly-roll pan. Bake at 475 for 15 mins. Turn veggies over. Drizzle wine evenly over veggies. Bake an additional 7 mins. or until veggies are tender and lightly browned. While veggies are cooking, cook pasta according to package directions, drain and keep warm. Combine pasta, roasted veggies and peas in large bowl and top with cheese.
Remember, you can change the roasted veggies to your taste. Here are some ideas: summer squash (or even butternut), zucchini, tomatoes (try cherry or grape tomatoes and you can leave them whole for roasting), broccoli, carrots...really anything that roasts well...use whatever is in season or whatever you have on hand, and play with your combinations! Just keep in mind that some veggies may require a little additional cook time, so check for "doneness" before you take them out of the oven...and try to keep the veggie pieces similar in size for roasting (i.e. don't chop your peppers tiny but your carrots in big chunks...aim for on the large end of bite-size).
Also remember that not everybody in the family needs to like every veggie you use. The design of this makes it very easy to pick around the things you don't like. For example, I love the mushrooms, so more of those go on my plate; Portia doesn't like red peppers, so we scoop around them when serving her's up.
That's it for today. More to come. Go forth and create yummy eats. And, as always, happy cooking!
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