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:
-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
-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.