Sunday, May 17, 2009

Roasted Vegetable Pasta

It was a night where I really didn't feel like putting all that much effort into dinner. Jim was taking his 3-4 hour "nap" after work in order to stay up for a Wings game so I was on my own. This is what I came up with. All the measurements are approximate since I basically just threw a bunch of veggies on a pan and roasted them.

2 handfuls baby carrots
1 small zucchini, chopped
1 red pepper, chopped
1-2 cups broccoli florets
1 medium onion, chopped
olive oil
salt and pepper
1 lb. pasta, cooked (I used rotini)
Parmesan chese

Preheat oven to 450 degrees Fahrenheit and get the water boiling for your pasta. In the meantime, prepare all vegetables and place on a baking sheet. Liberally coat the veggies with the olive oil, salt and pepper. Mix around to ensure veggies are coated with oil. Place in oven for 20 minutes. After the 20 minutes is up, stir the veggies around. Place back in oven and cook for another 10-20 minutes, depending on how tender you want your vegetables and exactly which vegetables you used (you can use anything really). Once the vegetables are roasted, add them to the cooked pasta and mix. I added fresh basil and a little Parmesan cheese to mine.

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