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Roasted Vegetable Pasta

Roasted Vegetable Pasta

As I mentioned in my previous post, my husband just got his wisdom teeth out.  He’s doing fine, sipping down Instant Breakfasts like a champ, however, he’s still off solid foods for at least one more day.  So he told me to go ahead and make a meal that I love that he doesn’t.  I immediately decided on my Roasted Broccoli and Cauliflower Pasta.  I made this one up about a year ago after the raging success of the Summer Squash Spaghetti.  However, the reviews of my new recipe brought me back down to earth and reminded me that I couldn’t just pass any old veggie/pasta dish by my husband and expect him to love it.  I did NOT have carte blanche with noodles and vegetables.

However, I thought the dish was delicious.  Before trying this, I had never experienced the wonders of roasting broccoli and cauliflower.  It is amazing the transformation these vegetables undergo when roasted.  They get slightly brown and caramelized, sweet, nutty, so delicious!

Veggies, Pre-Roasting

Roasted Veggies

Want to see that transformation close up? Here you go.

Pre-Rosting, close up

Roasted Veggies, close-up

Now I know what you’re thinking.  THEY’RE BURNED!!! You MESSED UP!!  But I promise you, dear readers, they are not burned.  They don’t taste burned, they taste delicious!  This is what you want – would I lie to you?  Never.

Lemon Herb Vinaigrette

Lemon Herb Vinaigrette

I pair the roasted vegetables with a vinagrette made with lemon juice and zest, thyme, rosemary, and olive oil.  The lemony brightness goes beautifully with the nutty roasted vegetables.

Zesty!

Zesty!

This is one of the few dishes where I actually prefer whole wheat pasta.  I know I should eat it all the time.  High protein, high fiber, blah blah blah.  But I just don’t like the flavor or texture of it with traditional red or white sauces.  But with this dish, it works perfectly.

So if you’re up for another vegetarian pasta dish, give this one a whirl, especially if you have never tried roasted broccoli and cauliflower.

Dinner for One

Dinner for One

Prep Ranking: #2 – Weeknight Fare
Tastiness Grade: 8.5/10

Get the recipe after the break:

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Summer Squash Spaghetti

Summer Squash Spaghetti

Summer Squash Spaghetti

I know its not quite summer yet, but I feel like I need to start getting warmed up for the months of non-stop zucchini production by getting reacquainted with making my old summer standby- Summer Squash Spaghetti.  I made this up while I was living in Tucson out of laziness and the desire to add more vegetables to my diet.

When I moved back to be in Kansas with my husband, I didn’t figure that he’d go for a dish like this.  One time for dinner, I was at a total loss for what to make and he told me to just make something I would have made for myself in Tucson.  So I made us up a pan of the squash spaghetti and guess what…he actually liked it…a lot!  I know, I know, I was just as shocked as you are.  I thought I’d have to trick him into eating this many vegetables in one sitting by covering them in melted cheese and sprinkles, but to my utter delight, this has become a meal he frequently requests!

Just tonight as I was making dinner, he came by and said that he had been looking forward to this specific meal since we haven’t had it in a long time.  See?  It warmed my heart to hear such praise for a vegetarian dish, heavy on the vegetables.

This recipe is super simple, its all about the ingredients.

The Veggies

The Veggies

The Pasta

The Pasta

Add in some olive oil, salt, pepper, and grated Parmesan cheese, and that’s literally all there is, folks.

Cooking Veggies

Cooking Veggies

Saute the vegetables in a good helping of olive oil – its the only “sauce” there is, so you can’t skimp too much – and add a generous pinch of salt and lots of freshly ground black pepper.  I like to saute them over fairly high heat so the squash and onions get slightly browned and carmelized.  The garlic is grated in a little later so it won’t burn.  You can finely mince the garlic, but I find the micro-plane the perfect tool for grating it down.

Adding the Garlic

Adding the Garlic

Cooked Veggies

Cooked Veggies

Once the veggies are done, simply pile them atop some cooked spaghetti and top with grated Parmesan.  You can of course use whatever pasta your little heart desires.  I’ve tried it with whole wheat Penne and thought it was good, but the Mister isn’t so hot on the whole wheat pasta.

Veggie Pasta for Two

Veggie Pasta for Two

Prep Ranking: #1 – Make on the Fly (it takes about 15 minutes start to finish)
Tastiness Grade: 8/10

Simple recipe after the jump.

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