Roasted Vegetable Pasta

Roasted Vegetable Pasta

The puree was really thick and delicious- …each bite was a huge flavor burst in my mouth. There was plenty left over even after I coated the pasta with quite a bit. While waiting for the pasta to boil I spread the vegetable mixture on toasted pita, and…. just fabulous! I also think it would make a wonderful appetizer for a party.
1/2 medium butternut squash, cubed
2 small zucchini
1 medium yellow onion, cut into eighths
1 red pepper, seeded cored and cut into large chunks
1 pint cherry tomatoes, halved
4-6 cloves garlic, rough chopped into large pieces
Olive oil
Salt and pepper
1/2 box of penne or your favorite pasta
Fresh parmesan cheese
Chopped kalamata olives(optional)
Place vegetables into a large bowl. Pour about a 1/4 cup of olive oil over them and add dried seasoning of choice.I did 1/2 teasp oregano and basil, Toss to coat. Place on cookie sheets and roast in a 400-degree oven for 45 minutes, or until vegetables are soft and fragrant. Gently stir once during the cooking.
Cook pasta to al dente. Drain, reserving pasta water and keep pasta warm. Place roasted vegetables in food processor and add a cup of reserved pasta water, 1/3 c. olive oil and about a tablespoon of kosher salt. Grind in some fresh black pepper. Process until mixture is chunky, scrape down sides and process to desired consistency. If mix is too thick, add some more pasta water. You want it to be spreadable but not drippy, thick but not gloppy.
Toss vegetable mix with warm pasta. You may not need it all so scoop accordingly. Toss to coat pasta, add in kalamata olives (if desired) and parmesan cheese. Season with salt and pepper. Serve hot

Category: Main Courses
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2 Responses
  1. linda farber says:

    Glad to see a post! Where is the cheesecake recipee?

  2. blima says:

    good question, you did send it to me, going to look. 🙂

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