Roasted vegetable pasta
This came from the care2eatwell newsletter. I used asparagus, garlic scapes, baby squash and broccoli, and it was really, really good.
INGREDIENTS
1 pound of your favorite pasta
For the Roasted Vegetables
4 cups total of any or all of the following (next time I think I'll use more like 6 c.)
Asparagus, cut into 1 1/2-inch lengths
Leek, white part only, cut into 1-inch rounds
Scallions, white and green parts, cut into 1 1/2-inch lengths
Baby patty pan squash or zucchini, cut into 1/2-inch chunks
Broccoli florets
1/4 cup olive oil
Coarse salt and freshly-ground black pepper, to taste
1 tablespoon freshly-squeezed lemon juice
For the sauce:
1/2 cup white wine or good-quality vegetable broth (I used about 3/4 c. broth)
2 tablespoons freshly-squeezed lemon juice
2 tablespoons fresh dill, finely minced, or 1 teaspoon dried
(I also threw in some pea shoots right before I mixed the sauce and veggies, to wilt them a little.)
1. Preheat oven to 450F. Place the vegetables in a large bowl and drizzle with olive oil and lemon juice, sprinkle with coarse salt and freshly-ground pepper, and toss to coat. Arrange in a single layer in a deep-rimmed baking pan. Bake approximately 20 minutes, tossing once, until vegetables are lightly browned and tender. Remove from oven.
2. In a saucepan, heat the wine or broth along with the lemon juice and dill. Add roasted vegetables and stir to mix thoroughly.
3. Meanwhile, cook the pasta according to package directions until al dente. Drain, reserving 1/2 cup of the pasta cooking water to add to sauce if it is too thick.
4. Place cooked pasta in a large serving bowl. Top with roasted vegetable sauce and serve immediately.
Serves 6.
INGREDIENTS
1 pound of your favorite pasta
For the Roasted Vegetables
4 cups total of any or all of the following (next time I think I'll use more like 6 c.)
Asparagus, cut into 1 1/2-inch lengths
Leek, white part only, cut into 1-inch rounds
Scallions, white and green parts, cut into 1 1/2-inch lengths
Baby patty pan squash or zucchini, cut into 1/2-inch chunks
Broccoli florets
1/4 cup olive oil
Coarse salt and freshly-ground black pepper, to taste
1 tablespoon freshly-squeezed lemon juice
For the sauce:
1/2 cup white wine or good-quality vegetable broth (I used about 3/4 c. broth)
2 tablespoons freshly-squeezed lemon juice
2 tablespoons fresh dill, finely minced, or 1 teaspoon dried
(I also threw in some pea shoots right before I mixed the sauce and veggies, to wilt them a little.)
1. Preheat oven to 450F. Place the vegetables in a large bowl and drizzle with olive oil and lemon juice, sprinkle with coarse salt and freshly-ground pepper, and toss to coat. Arrange in a single layer in a deep-rimmed baking pan. Bake approximately 20 minutes, tossing once, until vegetables are lightly browned and tender. Remove from oven.
2. In a saucepan, heat the wine or broth along with the lemon juice and dill. Add roasted vegetables and stir to mix thoroughly.
3. Meanwhile, cook the pasta according to package directions until al dente. Drain, reserving 1/2 cup of the pasta cooking water to add to sauce if it is too thick.
4. Place cooked pasta in a large serving bowl. Top with roasted vegetable sauce and serve immediately.
Serves 6.
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