Roasted Vegetable Spaghettini

Remember when I posted about some amazing roasted broccoli? (Did you make it yet?) I recently tried the same technique with a mixture of broccoli, cauliflower, carrots, and asparagus. Mmmmmm! I couldn't stop myself from eating the asparagus right off the pan! Mixed with some pasta, it made for a filling and flavourful meal.

Approx 3 cups of vegetables, cut into bite-sized pieces
3 cloves of garlic, peeled and sliced
Approx 3 Tbsp olive oil
1 1/2 tsp salt
1/2 tsp black pepper
2 tsp lemon zest
2 tbls lemon juice
1/4 cup freshly grated Parmesan cheese
300g pkg fresh spaghettini (or substitute whatever pasta you like)
Approximately 1/4 cup cooking water from pasta

Toss your choice of vegetables with olive oil, garlic, salt, and pepper. Spread evenly on a cookie sheet and bake at 425` for approximately 20 minutes. Meanwhile, prepare your pasta as directed. When vegetables are done, sprinkle with lemon zest, lemon juice, and Parmesan cheese. Scrape the contents of the baking sheet into a pot containing the drained pasta. (Don't miss all that crispy little garlicky goodness on the pan!) Add cooking water gradually, stirring constantly, until a very thin sauce forms on the noodles and the vegetables are evenly distributed.

The ultimate compliment? When my husband took leftovers to work the next day, and everyone in the lunch room wanted to know where we went out to dinner the night before.

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