Roasted Vegetable Pasta
Italian food is varied and rich in several aspects. Pasta however has been the pride and glory through much of its history. When Italians started emigrating and settling all around the world, they brought their pasta and it found its way into local life style, a worldwide food that we take for granted today. The origins of Pastas are as tangled as spaghetti tossed in a bowl. There is some validity in the belief that the ancient Greeks and Romans had discovered some sort of flattened dough – a broad noodle called ‘laganon’ in Greek. It is significant that this was not boiled as we boil lasagna noodles, but roasted on hot stones or in ovens – more like what we would think of as pizza.
Roasted Vegetable Pasta Recipe 1:
Servings: 6 Servings
- 1/3 c White balsamic vinegar
- 2 shallots finely chopped
- 1 ts dried Italian seasoning
- 2 tbsp fresh basil thinly sliced
- 2 zucchini
- 1 red bell pepper
- 1 green bell pepper
- 2 yellow squash
- 1/2 lb baby carrots
- 8 oz spaghetti or linguine
- 1/4 c parmesan cheese shredded
- 1 large onion
- 1/4 ts pepper
- 1/4 ts salt
- 1 1/2 ts molasses
- 2 tbsp olive oil
The first 8 ingredients are combined in a large bowl and set aside. Zucchini is cut and next 4 ingredients into large pieces. Vegetables and carrots are cut and added to vinegar mixture, and tossed to coat and allowed to stand 30 minutes, stirring occasionally. Vegetables are drained, reserving vinegar mixture. Vegetables are arranged in a single layer in a 13x 9 inch pan coated with vegetable cooking spray and baked at 400 degree Fahrenheit, stirring every 15 minutes, for 45 minutes. Reserved vinegar mixture is heated and drizzled over roasted vegetables, and served over the hot pasta. Parmesan cheese is sprinkled.
Roasted Vegetable Pasta Recipe 2:
This is perfect for summer or winter. The roasted vegetable pasta salad is easy to prepare and not only very nutritious but a delicious dish. The salad consists of penne pasta mixed with roasted vegetables with eggplant, zucchini, cherry tomatoes, green peppers and asparagus. For Olive oil dressing, crumbled feta and a balsamic are put on top of the vegetables.
Cilantro or sweet basil herbs combine well with the salad.
- Penne pasta for 2
- 2 zucchinis, sliced into inch rounds
- 10 cherry tomatoes
- 1 large green pepper, sliced
- A handful of feta cheese
- 1/2 small eggplant, sliced into squares
- 5 asparagus spears
- 1/4 cup of extra virgin olive oil
- 1/8 cup of balsamic vinegar
- Sea salt & freshly ground black pepper
- A handful of feta cheese
- Freshly sweet basil or cilantro
- 2 Tbsp olive oil
The oven is preheated to 350 F. The vegetables are washed and chopped and then dried with a paper towel. The vegetables are placed in a large baking tray and 2 Tbsp of olive oil is sprayed over them. A little sea salt and pepper is sprinkled and the vegetables are roasted for 15 minutes and removed from the oven and set aside. Some water is boiled in a large pot meanwhile. Once the water is boiling, the pasta is added following packet instructions. It is occasionally stirred to stop pasta from sticking together. The pasta is drained and placed in a large mixing bowl adding the roasted vegetables, crumbled feta and 1/4 tsp of sea salt and stirred well. The extra virgin olive oil and balsamic vinegar are added. Some basil or cilantro are torn and sprinkled on top and served.
- Ramyajit Gupta
Tags: pasta, Recipes, roasted, roasted vegetable pasta, vegetable
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