Tuesday, February 28, 2012

Roasted Vegetable Penne Pasta



I have begun participating in a few local fresh produce programs again.  I have been receiving the most amazing produce from them.  One week I got the freshest eggplant, tomatoes and zucchini.  I immediately though "PASTA DISH".  So, I added some olive oil, garlic and cheese and made this simple and incredible pasta dish.
It was so amazing that Munchkin and I ate this for 4 or 5 days.  It was even delicious reheated!  I know you will love it too!

I am so excited to make this again after harvesting them from my own gardens.  Yes, we are planning out our gardening for the season, I know we should be planting.  I am on it!  I have ordered my seeds and have 2 gardens ready and Mr W will be building 2 more this weekend.  I will share them with you once they are built.

I have 2 herb gardens going in.  One on the east side and one on the west side depending on the herbs needs.  We are growing 12 or 13 herbs, I am so very excited about that.  We are also growing 7 different tomatoes, 2 beans, Wando shelling peas, 2 type of corn, onions, broccoli, many peppers,and so much more.  I will share my garden plans soon.

Dinner's Ready!

With love from our kitchen table to yours!  XO

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Roasted Vegetable Penne Pasta
serves 8

2 medium zucchini
1 medium eggplant
2 pints Pink Pearl tomato (grape tomatoes will work too)
1/4 cup extra virgin olive oil
1 cup + 2 tablespoons Parmigiano Reggiano (grated and divided)
3 cloves garlic, grated
1 pound dry penne pasta
salt and pepper, to taste

Preheat oven to 400°.  Prepare 2 cookie sheets by lining them with parchment paper.

Wash vegetables well with soap and cool water.  Dry and cut into bite size pieces, about 1/2".

Separate veggies between two pans and sprinkle with salt and pepper.  Roast for 40-45 minutes, rotating top and bottom pan and stirring vegetables every 15 minutes.   Once your vegetables start to brown around the edges they are done.

Approximately 15 minutes before vegetables are done, prepare penne by bringing an 8 quart pot of water to a boil.  Add pasta and a handful of salt.  Cook according to package directions (approximately 7-10 minutes).  Remove from heat when pasta is al dente.  Drain.  Pour pasta into a large serving bowl, add hot roasted vegetables on top.


Drizzle 1/4 cup olive oil over the top and add garlic and 1 cup cheese.  Toss well to combine.  Sprinkle top with parmesan cheese and serve.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

21 comments:

  1. Your produce looks so fresh---I'm jealous, we're months away from that. This pasta is just what I love to eat all summer. I like to throw those little balls of fresh mozzerella in, too!

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  2. Dang, girl. Your garden plans sound even more ambitious written out like that! Can't wait to see it all.

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  3. This pasta is calling my name! What a fantastic recipe. I love throwing all sorts of veggies in to my pastas. Thanks for sharing!

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  4. This taste awesome. Have made a few times and my family loves it. This is a great vegetarian dish, easy to do and a family favorite.

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  5. Lovely mix alltogether...I 'll have to try this dish this weekend. Hubby and I love pasta!

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  6. I'ts exciting thinking about gardens and herbs and all the delights of Spring and Summer - can't wait! Love this pasta dish, looks so delicious!

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  7. Looks so tasty, and beautiful! I wish the produce around here looked even half as good as what you have.

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  8. I am so going to make this pasta! Looks awesome!!

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  9. This looks delicious. I am putting this on my list of new recipes to try.

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  10. How many servings will this make?

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  11. This looks so delicious! I'm going to make it for my vegan friends (minus the cheese of course) for dinner this week. Do you cut the grape tomatoes in half or do you just roast them and they burst on their own? Thanks for the great recipe!

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    Replies
    1. I like to cut them in half so they can caramelize a bit. Enjoy!

      Donna

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  12. This looks delicious! I am going to make this for my vegan friends this week for dinner (with the cheese on the side of course). Do you cut the tomatoes in half before roasting or put them on the roasting pan whole?
    Thanks for the great recipe!

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  13. I have this recipe only the veggies aren't roasted. I cook the tomatoes into a lightly seasoned chunky style sauce then the eggplant and zucchini are cooked in the sauce until just tender and added to the pasta with 1/2 cup parmesan cheese. Same ingredients different outcome. So Im going to try your version now.

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  14. I would grill a little onion and grill the garlic...Mmmmmm

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  15. Replies
    1. It serves about 8. Thanks for asking. I will update this recipe.

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  16. I just made this tonight as written, except roasting the veggies took a little less time. The mix is delicious, oh, and I was a little heavier on the EVOO. It's delicious and we love eggplant and zucchini. Thanks so much for the post!

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  17. I love all the ingredients! How is this leftover...cold from the fridge?

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    Replies
    1. Delish! I am a cold from the fridge kinda girl and I love it.

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