Friday, March 2, 2012

Roasted Vegetable Pasta: Delicious and Nutritious

I prepared this when I wanted something healthy and nutritious to eat

(Adapted from Cooking Light Fresh Food Fast: 250 Incredibly Flavorful 5-Ingredient 15-Minute Recipes)  

This entree is listed in my cookbooks as two separate recipes.  As such, I will write it out in a similar way.  I started the water boiling first and then prepared my vegetables for roasting.  Once I stuck them in the oven, it was almost time to pour my farfalle into the boiling water.

Roasted Vegetable Pasta:

-salt (optional)
-3 cups (8 oz) uncooked farfalle (bowtie pasta)
-2 cup Roasted Vegetables (recipe below)
-one can of sweet peas
-1/4 cup fresh parsley OR dried parsley (we used dried because we did not have any fresh on hand)
-1 Tbsp EVOO (extra virgin olive oil)
-3 cloves garlic, minced
-1/4 cup (1.5 oz of thinly shaved fresh Parmesan cheese OR 1/4 cup grated fresh Parmesan cheese (I wasn't buying a new Parm when I already had one)

1. Cook pasta according to package directions (U added salt, but I would omit it if you have a salt/blood pressure though).  (While the pasta is cooking is a great time to brown it in EVOO on a skillet).  Drain the pasta and keep warm.
2. Combine pasta, Roasted Vegetables, peas, and garlic in a large bowl.  Top with parsley and cheese

Roasted Vegetables:

-1 (8 oz) package baby portbello mushrooms, halved
-2 cups grape or cherry tomatoes
-1 red onion, sliced
-1 Tbsp olive oil
-1 tsp salt
-1/4 tsp freshly ground black pepper
-1/4 cup dry white wine

1. Preheat the oven to 475 degrees.
2. Combine first six (6) ingredients in a bowl; toss to coat.  Arrange mixture in a single layer on a cookie sheet (this is what we used).
3. Bake at 475 for 15 minutes; flip vegetables over .  Drizzle wine evenly over vegetables; bake an additional seven minutes or until vegetables are tender and lightly browned. 

Note: this recipe was really good and filled with nutrients and vegetables.  I think next time I might pour a tiny bit less of the white wine onto the vegetables so I could add it to the garlic and pour that over the pasta.

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