|Roasted Vegetables waiting for the pasta to cook|
|Roasted vegetables with Penne pasta|
1 large cauliflower, clean and separated into flowerettes
1 cup (approximately) fresh green beans
1 small Kabocha pumpkin or Butternut squash (Zucchini would also be good), cubed
1 tablespoon minced garlic
1/4 cup extra virgin olive oil
1 tablespoon fresh lemon juice
Salt and pepper to taste
1/4 teaspoon red pepper flakes
1/2 cup freshly grated Parmesan cheese
1 pound cooked pasta such as penne
Preheat oven to 450 degrees.
Place the cauliflower segments, green beans and pumpkin in a large bowl along with the garlic, olive oil, red pepper flakes, lemon juice. Blend well to make sure the olive oil coats the vegetables uniformly. Salt and pepper to taste. Note: careful with the amount of salt as the Parmesan cheese will be adding salt to this dish.
Place all the vegetables onto a large baking sheet. Roast for approximately 30 to 40 minutes or until the cauliflower is cooked through. Careful not to burn. You want to see some brown on the vegetables, but not very brown.
In the meantime, cook the pasta.
When both the pasta and the vegetables are done, place in a large pasta bowl and mix well. Add the parmesan cheese and serve immediately. More red pepper flakes can also be added.
Serves 4 or 5