Stuff and Nonsense: Roasted Vegetables With Pasta


9.06.2018

Roasted Vegetables With Pasta

I've become less and less of a follower of recipes. I used to browse cookbooks all the time, looking for new recipes to try. I would visit multiple shops to track down just one weird ingredient. Now I look in my fridge and make whatever comes to mind. Tossing in a bit of this and a bit of that until I'm happy. Which is great for easy time-saving meals, but terrible for food blogging.

Anyway, this is one of those meals that I toss together quite often but never talk about because it's not "interesting" or "pretty" enough. You can use whatever vegetables you have on hand -- although you'll need to be adjust cooking times if you use "firmer" vegetables like winter squash -- and whatever seasoning blend pleases you most.



Roasted Summer Vegetables With Pasta

Yield: 4 servings

Ingredients

  • 14 oz zucchini, cut into ¼ coins (3 small)
  • 8 oz yellow onion, halved and cut into wedges (1 large)
  • 15 oz plum tomatoes, chopped (3 large)
  • 3 oz bell pepper strips (4 mini)
  • 3 oz small grape tomatoes (a generous handful)
  • Olive oil, as needed
  • Penzeys Tuscan Sunset salt-free seasoning blend
  • Onion powder
  • Roasted garlic powder
  • 8 oz cooked pasta
  • Crumbled feta

Instructions

  1. Preheat oven to 425 degrees.
  2. Brush baking sheet with olive oil.
  3. Place vegetables on baking sheet.
  4. Drizzle with oil and season as desired.
  5. Roast for 30 or until desired tenderness, stirring everything half way through.
  6. Toss with cooked pasta and sprinkle with crumbled feta. Eat.

No comments :

Post a Comment

Share your thoughts! Unless your thoughts are unkind ... then keep them to yourself.