Roasted Garlic and Veggie Pasta9:14 PM
I know it's Fall, and I'm more than excited about boots, scarves, that chill in the air, and more than anything, fall baking. However, today I decided to make a few tweaks to my typical "Summer Pasta" recipe.
Summer Pasta in a nutshell: I chop a bunch of summer vegetables, toss them with olive oil, salt, and pepper, and roast at around 400 degrees F until they're soft. Then I toss it with pasta and a little bit of the pasta cooking water.
Roasted Garlic and Veggie Pasta
- 1 red bell pepper
- 1 green bell pepper
- 1 large onion
- 1 med. zucchini
- 1 broccoli crown
- 10-12 cloves garlic
- olive oil
- pasta of choice (I used radiatore)
- red pepper flakes (optional)
Preheat oven to 400. Cut peppers and onions into approx. 1/2 inch squares. Cut the zucchini into 1/4 inch rounds and then in half. Gently smash the garlic with the flat side - enough to crack it, but leave the paper on.
Toss the peppers, onion and zucchini in a bowl with about 1/4 c extra virgin olive oil, 1/2 - 1 tsp salt, and 1/8 tsp pepper. Pour out onto a cookie sheet (with a rim) and bake for 30-45 minutes, or until veggies are all soft.
Meanwhile, cook noodles to al dente according to package directions and steam the broccoli until crisp tender. Drain noodles, reserving 1/4 c pasta water.
Remove veggies from the oven and pour into a large pasta bowl. Pull out garlic and remove from paper. Mash and mix back into the veggies. Stir in the steamed broccoli and noodles. Add a little pasta water at a time until it all comes together. (Add red pepper flakes if desired.)
PS - I had this with brown rice instead of pasta and it was great!