Roasted vegetables with pasta

veggies

Greetings all! I don’t want to bore everyone with a long introduction, because this is the Internet and you can easily find links and such, but suffice to say I’m thrilled to be here and am looking forward to sharing my recipes and reading those of my fellow gamers.

‘Nuff said. Let’s get cooking!

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I’m starting off here with one of my staple meals — roasted vegetables with pasta. It’s a great any time of the year, and especially any time when you have a surplus of fresh veggies. It can be made as the main dish, a side, and is great leftover (cold or warm). I prefer the mixture of tomatoes, corn, onion, and asparagus, but I’ve also made it with string beans, broccoli, cauliflower, squash, carrots, and other add-ins. If a vegetable can be roasted, then it’ll be perfect here!

Ingredients
(Serves 2-3 people as a main dish; you can adjust accordingly)

  • 1 pint cherry or grape tomatoes (or 2-3 large tomatoes, chopped)
  • 1 cup corn, fresh or frozen, or canned but drain first
  • 1 medium-sized onion, chopped
  • 10-12 asparagus spears, chopped (and be sure to remove the woody ends)
  • 3-4 whole garlic cloves
  • (Other veggies of your choosing, chopped into bite-sized pieces)
  • Pasta of your choice.  Large shapes, like egg noodles (my fav), bow ties, or shells work well.
  • Olive oil
  • Butter
  • Parmesan cheese, grated or shredded
  • Salt and pepper

You’ll also need a medium to large pan on which to put everything — a cookie sheet, roasting pan, 13 x 9 baking dish, etc. — to which liberally apply a cooking spray of your choosing.

Should you wish to add meat, roast chicken or pork work well. I’ll often cook a piece of chicken (simply seasoned with salt, garlic powder, and pepper) in the oven along with the veggies, then shred and mix it in with the appropriate serving.

Instructions

1. Preheat oven to 400 degrees

2. Place all the veggies and garlic cloves on the pan/dish, drizzle with olive oil, sprinkle with salt and pepper, and roast for about 20 minutes. (My gauge for doneness is when the tomatoes start to pop open.) Remove from oven once done.

3. Meanwhile, cook pasta in boiling, salted water.  Drain thoroughly but do not rinse.

4. In same pot as you cooked the pasta, melt a few tabs of butter over medium-low heat and add in a few splashes of olive oil.

5. Once this mixture is warm, add in all the veggies except for the garlic cloves.  Mash garlic cloves separately (in a press or on a board), then add and mix.  Gently stir in the pasta and mix in a decent handful of parmesan cheese.  (Add chicken, if using.)  Season with salt and pepper to taste.

Serve with warm garlic bread.


Let’s see just how many blogs Cary can put on her roster before going mad! While you’ll find her here on occasion, you’ll more likely to catch her over on United We Game or Geek Force Network; or better yet, working on her own blog about gaming and nostalgia and such, Recollections of Play.

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4 thoughts on “Roasted vegetables with pasta

    • Very cool! I’m always looking for new vegetarian ideas myself. I’ve been at it for awhile, but there’s always something new to learn.

      If a veggie can be roasted, I’ll do it! I like it so much more than boiling, steaming, even frying sometimes.

      Like

  1. I’ve been going kind of vegetarian during the summer — more as an accident than intentional — but I would not have thought of combining these things! Looks great.

    Like

    • Thanks! The great thing about this dish is that you can use just about any combination of veggies. Personally, I like the nutty/sweet taste of my concoction, but it’s not for everyone.

      Like

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