Tuesday, March 6, 2012

Roasted Vegetable Pasta ("Primavera"!)

Well, it is almost spring, time for my version of pasta primavera.

Last year I sauteed asparagus with pancetta and garnished with mint.....it was heavenly.

The year before, I roasted zucchini, peppers, carrots and tomatoes for a delicious rendition.

But 2012's version takes the prize! I was inspired by Marie's version that she makes for a crowd, using all winter vegetables, since that is what is available to us right now.

The sauce comes from the juices of the tomatoes that are roasted with a lot of olive oil and kosher salt along with a good douse of balsamic vinegar. I promise it will be moist and delicious. It is best warm, but equally as good at room temp.

I have not tried to heat this up again the next day, but Marie suggests warming it in the oven, covered with foil and adding some more olive oil to spruce it up.

You can use whatever vegetable you like. Marie uses artichokes, green beans, eggplant and other goodies. I happen to have cauliflower and brussels sprouts on hand, so opted for what was in the fridge.

Here is the shopping list: (makes enough for 8 people)

Roasted Vegetable Pasta:

1 basket red cherry or grape tomatoes
1 basket yellow grape tomatoes
1 small head of cauliflower, cut into florets
1 package of brussels sprouts, trimmed and cut in half
1 red onion, cut into small chunks
1 red or yellow bell pepper, cut into chunks
6 cloves garlic
olive oil
balsamic vinegar
kosher salt
Pecorino Romano or Parmigiano Reggiano cheese
1 box of large shells (pasta)
1 cup of frozen peas
handful of chopped fresh basil for garnish

Preheat oven to 425F.

Line 2 roasting pans with foil for easier cleanup.

Lay the tomatoes, peppers and garlic together on one pan.
The cut up cauliflower florets, red onion and brussels sprouts on the other.

Drizzle both pans liberally with olive oil and kosher salt.
Douse (yes, like gasoline) the tomatoes with balsamic vinegar. This will make a nice syrupy sauce to coat the pasta.

Roast both pans at the same time. Both pans usually take about 30 minutes. If you see the cauliflower and sprouts getting too dark, take them out first. The tomatoes should be charred and have a nice amount of liquid in the pan.

Carefully remove the garlic cloves from the tomato pan and set aside.

Pour the contents of each pan into a large bowl with all the juices.

Slip the skins off of the garlic (they come right off) and chop up the roasted garlic. Add to the vegetable mixture.

Cook your pasta as per directions. The last 2 minutes of the cooking time, add the frozen peas to the pasta water. Drain in a colander.

Pour the hot pasta and peas in with the vegetables and give a good stir until the shells are coated with the sauce.

Sprinkle about 1/4 cup of Pecorino cheese in with a handful of basil and mix.

Let sit a few minutes and serve.


Pin It


Jersey Girl Cooks said...

This is my kind of pasta! Love the beautiful colors of the veggies.

Christine said...

This looks wonderful! I was just jonesing for something with pasta exactly like this! Since I'm cooking for one, do you think it'd be fairly safe to half the recipe, keeping in mind certain adjustments? I don't think it would freeze well. Would welcome your opinion. My other option would be to pack half in a container for a friend! Can't wait to try this!

Ciao Chow Linda said...

oh joy. Serve me up a big helping. Marie's recipes are the best - and you did her proud.

Proud Italian Cook said...

Oh wow, that looks fantastic! I'm stealing your shell pasta next time. Look how pretty your big pan looks filled to the brim with all that color!

The Kid said...

Would you like to get more visitors from New Jersey?

Submit your blog in zeole.com/newjersey . This is a one time submission. This would automatically submit a preview of your future blog posts in New Jersey, with a link back to your blog.

Enjoy more traffic from New Jersey :-)

Oui, Chef said...

I'm still not quite thinking spring - veggie food, but when I do I'll be making this lovely dish!

Beau said...

This does look very good indeed. Especially right this moment

Joanne said...

That is a TON of veggies in one pasta dish. I'm kind of in love.

Carole said...

I love roasted veggies and combining it w/ pasta is genius for a comfort-food meal. Thanks for the inspiration.

pet food said...

Pasta cook with a lot of veggies is a great combination. I didn't try it but it looks delicious. I will include this on my recipe to be prepare on weekend.

Dana said...

I kind of swore off pasta primavera after having so many bad ones over the years on restaurants. This one looks terrific!

carpet cleaning Fargo ND said...

This looks like the best pasta primavera I have seen.

-Erika said...

I made this last night and I can't stop eating it! I think I need an intervention!!