Sunday, September 6, 2009
Pasta tossed with Roasted Vegetables
As far as this dish is concerned - what you see is what you get. I don't even think you need a recipe for this one - its that simple! As I have mentioned many times before, I love oven roasted vegetables.....and of course I simply adore pasta. So, putting them together was the easiest thing to do.
I used broccoli, babycorn, cherry tomatoes, onions and bell peppers. Feel free to substitute with any other combination that you would prefer, including zucchini, yellow or red peppers and courgettes. Toss the chopped vegetables (1 " pieces) in a tablespoon of oil mixed with dried herbs and salt and roast in a pre heated oven for about 15-20 minutes. The vegetables will still be crunchy but have a nice sweet flavour from the roasting.
Once the vegetables have been roasted, heat up olive oil in a pan, saute some garlic and then toss some cooked pasta (already cooked, drained and tossed with a tsp of oil) and vegetables together in the pan for a few minutes. Since I already add herbs while roasting vegetables, I just mixed in some paprika powder and basil leaves additionally. A generous sprinkling of grated parmesan and you have a delicious, light meal ready!