Tuesday, March 12, 2013

Meatless Recipe for Friday - Roasted Vegetables with Pasta


The other evening a friend told me how she was in the mood for roasted vegetables.  Of course, that put me in the mood for roasted vegetables.  The first time I roasted just about every vegetables I had recently picked up at the Farmer's Market and mixed them with pasta:  Zucchini, shittake mushrooms, baby eggplants (from my garden), onions and tomatoes.  Last night I roasted cauliflower, green beans and Kabocha pumpkin.  Here is the recipe:
Roasted Vegetables waiting for the pasta to cook

Roasted vegetables with Penne pasta
Recipe:

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


4 comments:

Anonymous said...

So when do you want me to come taste you yummy veggies? Might get stuck in traffic ova here in PC. :)

Esther Gefroh said...

Anytime ;-)

Mimi said...

I would have never through to roast a pumpkin for a recipe such as this, yum! Thank you!

Esther Gefroh said...

Oh, you are welcome!