Pasta Smothered with Roasted Vegetables

A pan of glorious vegetables and garlic ready for roasting It's the time of year for...

A pan of glorious vegetables and garlic ready for roasting


It's the time of year for roasting. And this sweater-clad goddess couldn't be happier. Roasted vegetables are my favorite comfort food. I love my roasted veggies with unabashed passion. Balsamic vinegar, fruity olive oil and sea salt make for simple, fabulous roasting, complementing the caramelized sweetness of the vegetables with a perfect touch of salty-tart [and darling, who doesn't appreciate a little salty tart?].


Pasta Smothered with Roasted Vegetables- An Easy Recipe for Weeknights


Nothing could be easier. It's almost not a recipe. You could do it in your sleep. Or as you balance a pomegranate martini, kissing your favorite person. Barefoot. To Brazilian music.

You'll need, for instance:

1 package of your favorite rice pasta (I buy Tinkyada White Rice Pasta in bulk from Amazon- smooth and creamy, my favorite)

Ingredients:

Half a head of cauliflower, cored, cut into pieces
1 head of broccoli, trimmed, cut into pieces
1 yellow squash, cut into half moons
1 zucchini squash, cut into half moons
1 half a butternut squash, skinned, cut into pieces
3 large carrots, trimmed, peeled
3/4 cup grape tomatoes
1 sweet or red onion, peeled and cut into pieces
1 red or yellow bell pepper, seeded, chopped or sliced (or use half of both colors)
6 cloves of garlic, chopped
Dried herbs- sage, rosemary, thyme, etc., to taste

Instructions:

Toss the veggies and garlic together in a large roasting pan. Let them co-mingle.

Feel the love.

Sprinkle with sea salt and ground pepper. Splash on some extra virgin olive oil. Add more balsamic vinegar than you think you'll need. Throw in a heaping spoonful of your favorite dried herbs. I like a combo of parsley, sage, rosemary, oregano, thyme and basil. [There's a song in there somewhere.]

Give them a hearty toss. Crank up the oven to 400ºF.

Put on a pot of salted pasta water.

Roast the veggies for about 45 minutes to an hour - stirring them at least once or twice - until they are charred a bit and caramelized. If you prefer your vegetables less cooked, shorten the roasting time. Bubela, you're in charge.

Cook the pasta according to package directions; drain. Drizzle and toss in your best tasting olive [or go all the way and coat the pasta in pesto]. Plate the pasta in shallow bowls and top generously with the roasted gems.

Karina's Notes:


Shave some good Parmesan cheese over the top (not the stuff in a  green can) or a crumble of goat cheese, if desired.

To keep this vegan and dairy-free forgo the cheese or add a dash of vegan "Parmesan".

Add a topping of lightly browned herbed crunchy gluten-free bread crumbs

Serves 4 to 6. It all depends upon your exact pick of veggies and how hearty appetites are.

Me? I always cook way more than I think I'll need. For leftovers. You know, frittatas like Autumn Pasta Frittata. Roasted Vegetable Lasagna.




Karina
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Gluten-Free Goddess®: Pasta Smothered with Roasted Vegetables
Pasta Smothered with Roasted Vegetables
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Gluten-Free Goddess®
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