Friday, October 7, 2011
Roasted Vegetable Pasta
Recipe adapted from Food Network’s Melissa d’Abrabian
Husband-Tested in Alice’s Kitchen
Here’s a delicious recipe with loads of healthy vegetables. It’s easy to make and it tastes great left over. We’ve tried this with sausage and I plan to make it again next week using chicken breasts. The original recipe called for zucchini, but I used broccoli. I also used regular tomatoes instead of cherry tomatoes because that’s what I had on hand. The pasta can also be changed up. Any sturdy pasta besides penne could be used such as rigatoni or even bow tie pasta. Using whole-wheat pasta makes this dish especially healthy for you and your family. Serve this hearty dinner with a salad or crispy cold grapes. You can find all the ingredients at Lost River Market & Deli.
1 sweet onion, cut into wedges
1 medium zucchini, cut into bite-sized pieces or 1 medium head of broccoli, cut into bite sized pieces
1 red bell pepper, seeds removed and cut into bite-sized pieces
1/2-pound button mushrooms, stems removed
2 1/2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1/2-pint cherry tomatoes, halved or 2 small tomatoes cut into small wedges
2 sweet or hot Italian sausages, casings removed and thinly sliced or 2 boneless, skinless chicken breasts, cut into bite sized pieces
1/4 cup white wine
12 ounces whole-wheat penne, rigatoni or bow-tie pasta
Freshly grated Parmesan
Preheat the oven to 400 degrees F.
Cook the pasta according to the package directions. Reserve ½ cup of the pasta water and then drain the pasta.
Toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil on a rimmed baking sheet. Sprinkle with salt and pepper, to taste. Roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time.
In a large serving bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize.
Meanwhile, in a large skillet over medium heat, add the sausage or chicken and sauté until cooked through. (If using chicken, be sure to salt and pepper it before sautéing.) Turn up the heat and deglaze with white wine. Pour the contents of the skillet and the roasting pan into the large serving bowl. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan cheese.