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Roasted Vegetable Pasta

November 24, 2016

When you have lots of vegetables that need to be used up quickly, our Roasted Vegetable Pasta is the perfect solution. And roasting is a simple and healthy way to prepare fresh vegetables. In the summer time you could also grill them. Here's what you'll need. Feel free to substitute vegetables for whatever you have lingering around. 

 

1 lb. whole wheat pasta

1 zucchini, sliced

1 eggplant, chopped

1 red bell pepper, chopped

1/2 red onion, chopped

1 clove garlic, minced

2 Tbsp. extra virgin olive oil

1 tsp. salt

1/2 cup pinenuts, toasted

1/4 cup feta cheese

1/2 cup fresh basil, chopped

 

For Dressing: 

1/4 cup extra virgin olive oil

juice of 1 lemon

1/2 teaspoon salt

pepper

 

Preheat oven to 425. Chop eggplant, pepper and onion in large, 1” chunks. Slice zucchini into half moons. Place vegetables and garlic on large sheet pan. Toss with 2 Tbsp. EVOO and 1 tsp. salt. 

Roast in oven 30 minutes flipping half way. Meanwhile, cook pasta to package directions. Drain and 

set aside. Combine dressing ingredients and mix well. Add the roasted vegetables and dressing to 

pasta along with most of the pinenuts and feta. Stir to combine. Sprinkle with remaining pinenuts, 

cheese and basil on top. Serve warm or at room temperature.

 

 

 

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