Pasta With Roasted Vegetables amp Fresh Herbs
From chefability 15 years agoIngredients
- 1 Pound of Barilla pasta - I use penne. I have tried other types of pasta like spaghetti and ziti, but penne seems to have the best texture and holds up the best with the ingredients in this dish. shopping list
- 3 - 4 Yellow summer squash Cut Into 1/2 Inch Pieces shopping list
- 3 - 4 Roma or plum tomatoes Cut Into 1/2 Inch Pieces shopping list
- 4 cloves of garlic Peeled and Smashed shopping list
- 1 - 2 Tablespoons Fresh thyme Chopped shopping list
- 1 Cup of Torn fresh basil leaves shopping list
- 1/4 Cup of fresh Italian parsley shopping list
- 1/4 Cup Asiago or parmesan cheese Plus a bit more for serving shopping list
- Several Drizzles of olive oil shopping list
- 2 Tablespoons of unsalted butter shopping list
- salt and pepper to taste shopping list
How to make it
- Preheat oven to 400 Degrees.
- Add your vegetables and garlic to a large baking sheet. Drizzle vegetables with olive oil and season with salt and pepper. Stir so that vegetables are coated well with the olive oil.
- Put the vegetables in the preheated oven and roast , stirring occasionally, until vegetables are browned. Make sure they do not burn! It shouldn’t take longer then 30 minutes.
- While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain pasta but reserve a cup or so of the pasta water. Return the pasta to the pot.
- Add the roasted vegetables, fresh herbs, cheese, butter, a drizzle of olive oil and salt and pepper to the pasta.
- If the mixture is dry, add some of the reserved pasta water.
- Toss and serve. Top with cheese if desired.
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