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.

Caramelized Onion and Mushroom Quiche

Photo by Katie Guymon

Caramelized Onion and Mushroom Quiche

-1 Pillsbury pre-made pie crust
-2 tablespoons of unsalted butter
-1 tablespoon of olive oil
-1 cup thinly sliced yellow onion
-1 cup thinly sliced red onion
-10 ounces thinly sliced button mushrooms
-2 teaspoons of fresh thyme
-1 teaspoon of minced garlic
-1 teaspoons of salt, plus 1/4 teaspoon
-1/2 teaspoon fresh ground white pepper
-1/2 cup of heavy cream
-6 large eggs
-1/8 teaspoon of freshly ground nutmeg
-1 1/2 ounces of grated Gruyere, plus 1 1/2 ounces

1. Bake pre-made pie crust according to the package instructions.

2. Preheat oven to 350 degrees.

3. Set a 12-inch saute pan over medium heat, and add the butter and olive oil. Once the butter is melted, add the yellow and red onions to the pan and cook, stirring occasionally, until the onions are wilted and lightly caramelized, about 8 minutes. Add the mushrooms, thyme, and garlic to the pan and season with 1 teaspoon of the salt and the pepper. Cook the onions and mushrooms, stirring occasionally, until most of the moisture has cooked out of the mushrooms and they are caramelized, 8 to 10 minutes. Remove the pan from the heat and allow the mixture to cool for 10 minutes before placing in the pie crust.

4. In a medium bowl, combine the heavy cream, eggs, remaining 1/4 teaspoon salt and the nutmeg and whisk until just combined. Stir 1 1/2 ounces of the grated cheese, then pour the cream mixture over the onion mixture, and sprinkle the remaining cheese over top.

5. Place the pie dish on a sheet pan and place in the oven. Bake until golden brown, and the custard has set, 35 to 40 minutes.