Recipes

Roasted Vegetables Tossed with Penne Pasta

Virginia Schuett and Dorothy Corry

This is an easy dish to prepare. Roasting the vegetables brings out their sweetness and adds a depth of flavor. It might seem odd to have potatoes in a pasta dish, but this is not uncommon in some parts of Italy. I suggest using penne pasta so that all of the components of the dish are about the same size. This recipe makes enough for 1 pound of dry pasta.

Ingredients:
4 large carrots, peeled and cut into matchsticks (500 gm)
1 small onion, cut in half lengthwise and then cut into thin strips (130 gm)
8 tiny red potatoes, halved (300 gm)
2 tablespoons olive oil
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium yellow bell peppers, cut into thin strips (260 gm)
2 medium red bell peppers, cut into thin strips (260 gm)
4 teaspoons balsamic vinegar 1 pound dry pasta of choice

Directions:

1. Preheat oven to 425°F. Place the carrots, onion, potatoes, oil, 1/2 teaspoon of the basil, 1/2 teaspoon of the oregano, salt, and pepper in a roasting pan. Toss to mix and roast for 20 minutes.
   
2. After the vegetables have roasted for 20 minutes, add the peppers, the remaining 1/4 teaspoon basil and 1/4 teaspoon oregano, and the balsamic vinegar. Stir well and continue roasting for an additional 10 minutes, or until vegetables are tender, but not overly soft. Remove from oven and keep warm until the pasta is cooked.
   
3. Cook pasta according to package directions. Drain well, reserving 1 cup of the cooking water. If the roasted vegetables need more moisture, add some of the pasta cooking water. Season to taste with salt and pepper, then top pasta with the vegetables.

Makes 5 cups (not including pasta) 1/2 cup per serving

Nutritional Information