Tuesday, May 6, 2014

Roasted Vegetable Pasta

Photo by Katie Guymon

The lovelies, pre-roast. // Instagram @kguymon
'Tis the season for light and easy summer pastas. No cream, no butter, no problem.

This particular pasta recipe is very forgiving--you can just throw in whatever vegetables you happen to have lying around your kitchen. I wanted to use up some yellow sunbursts and half a red onion that was hiding in my crisper. So, into the mixing bowl they went.

The even better part is that the pasta is great served hot. Or room temperature. Or even cold, like a salad.

This one will be on repeat June through August, and now I know what to do with all of the random vegetables I buy at the farmers market with no clear direction of where they might end up. Bam! Decision made.

Roasted Vegetable Pasta

-1 lb. bowtie pasta
-8 oz. sliced baby bella mushrooms
-2 cups yellow and red cherry or grape tomatoes
-1/2 red onion, thinly sliced
-1-2 tablespoons of olive oil
-1/2 teaspoon of salt
-1/4 teaspoon of freshly ground black pepper
-1/4 cup of balsamic vinegar
-1/4 cup Italian parsley, chopped
-freshly grated Parmesan cheese

1. Boil pasta according to package instructions. Drain and set aside.

2. Preheat the oven to 475 degrees. In a large bowl, combine the mushrooms, tomato, and red onion slices in a large bowl. Toss with the olive oil, salt, pepper, and balsamic vinegar to coat. Arrange vegetable mixture in a single layer on a roasting pan and bake for 15 minutes.

3. Combine the cooked pasta and the roasted vegetables in the same large bowl and mix well.

4. Garnish with parsley and cheese.

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