Wednesday, January 26, 2011

Pasta With Roasted Vegetables

Well, we're still here and we're still using up pasta! Tomatoes were on sale at my grocery store and I was craving them roasted. What better way to have roasted veggies than with pasta?

Look at these pretty tomatoes. I just love how grape tomatoes look.

I cut the tops off and then cut them in half.

I also grabbed some zucchini. I like how it tastes when it's roasted.

I trimmed the stems and then cut it in half the long way. Then I cut it into nice, bite-sized pieces that were about the same size as the tomato.

I had a red onion that I'd only used a bit of (for guacamole) and figured this would be as good a time as any to use the rest of it. I cut it into big slices and then cut the slices into smaller pieces.

And why yes, that is a Miracle Blade (the kind you used to see on infomercials.) I bought some at Kohl's about a zillion years ago. Their serated knives are actually incredible. They're the best tomato and meat cutters I own, and they never need sharpening. And they're inexpensive enough for the home cook. The only problem is that I haven't seen them in department stores recently.

I spread all the vegetables out on a baking sheet with edges.

Oh, and I also minced some garlic.

I just didn't take a picture of it.

Sprinkle the minced garlic on over the vegetables.

Drizzle on some olive oil.

And drizzle on some balsamic vinegar.

In addition to salt and pepper, I also sprinkled on some sugar. The sugar helps cut any acidity you may get from the tomatoes. It also helps your vegetables get some color while roasting.

Get some pasta water ready--and be sure to salt it.

Here are your vegetables, getting nice and cooked.

By this time, hopefully your pasta water is boiling. Pour in your pasta and give things a stir.

And....I forgot to add Italian seasoning before putting my vegetables in the oven. So I pulled them out and added it near the end. Do a better job than me. Remember to add it before the veggies go in the oven!!

If you forget too, don't worry. They still tasted okay.

I bumped the oven heat up to broil for the last 5 minutes, just for some last-minute color.

While you're waiting for your vegetables and pasta to finish, grab yourself a nice handful of parsley.

Give it a good chop.

Before you drain your pasta, dip in a measuring cup and save some of the water. It will help make your sauce.

NOW you can drain your pasta.

Dump your pasta back into the pot. Carefully take your vegetables out of the oven and help them into the noodle pot.

Add a little more olive oil.

Pour in the pasta water you've saved too.
 It's time for the chopped parsley.

I stirred in some Parmesan cheese. I used shaved Parmesan, to match the pieces of vegetables, but whatever you've got is fine.

Give everything a nice stir, top with some more Parmesan, and you're ready to go! In about 30 minutes, you should have a nice, fresh, vegetarian pasta meal!

Recipe: Pasta With Roasted Vegetables

1 to 1 1/2 pints grape tomatoes, trimmed and halved
2 small zucchinis, roughly chopped
1/2 to 2/3 large red onion, roughly chopped

2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Italian seasoning
1 teaspoon sugar
salt and pepper, to taste

1/2 lb. penne pasta
salt, for boiling

1 handful parsley, minced
1 tablespoon olive oil
1/2 c. shaved Parmesan cheese, plus more for topping

Preheat oven to 450F.

On a rimmed baking sheet, combine tomatoes, zucchini, and onions. Sprinkle with garlic. Drizzle with olive oil and balsamic vinegar. Add Italian seasoning, sugar, and salt and pepper. Toss well. Place in preheated oven.

Boil heavily salted water in a large pot. Boil pasta until cooked through. Save 1/3 c. pasta water; drain pasta.

After vegetables have roasted for about 20-25 minutes, increase oven temperature to broil. Let broil 5 minutes.

In the pasta pot, combine drained pasta and roasted vegetables. Drizzle with the last tablespoon of olive oil, pasta water, and add Parmesan cheese. Don't forget to taste things--add more salt and pepper if necessary.

Serve, and sprinkle with more Parmesan cheese.

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