Roasted Vegetables with Pasta

[Aline]

This morning in Chat I asked for ideas how to cook these veggies. Thanks Bookwoman and KW for your ideas. I had no idea what I was going to make when I started. All I knew is that I was roasting tomatoes and zucchini. When I opened the refrigerator, I decided to use the yellow pepper and a jalapeno pepper. When the vegetables were roasting in the oven, I was contemplating how to serve it while watching television. All of a sudden, I got hungry for pasta cooked in chicken broth (my mother used to add uncooked spaghetti to the broth while roasting a chicken). Anyways, this is what I did. Suprisingly, it was delicious! I was afraid that the veggies would be too soggy. If they were, I was going to puree them and add a little hot chicken broth, if needed. But they had a slight bite... suprisingly LOL Cooking the pasta in the chicken broth gave it a little flavour too (hubby cooked this while I finished watching my show LOL). The dish was hot from the jalapeno, but the yellow pepper gave it a little sweetness, and the tomatoes were nicely caramelized. The dish had great flavour! Both hubby and daughter devoured it, so it's a keeper in this house. Hope you enjoy it too if you decide to try it. I suprised myself! LOL


4-5 plum tomatoes, cut into 1½-inch chunks
1 Spanish onion, sliced and separated
1 small zucchini, sliced ½-inch thick
1 yellow bell pepper, cut into 1-inch chunks
1 small jalapeno, sliced 1/8-inch thick
2 large garlic cloves
Oregano
Salt and pepper
Olive oil
Capelli D’Angelo pasta (Primo brand)
Chicken broth


Put all the vegetables into a baking pan. Drizzle with olive oil. Add garlic, salt, pepper, and oregano. With two spoons, toss to coat vegetables. Bake in preheated 350 F degree oven for 1 hour; reduce oven temperature to 325 F and cook for another 20 minutes. Shut off the oven but leave the dish in the oven. The vegetables will be caramelized a little bit, have great colour, and be full of flavour; yet still have a “little bite” to them.

Meanwhile, cook your pasta in the chicken broth for 6 minutes. You don’t want too much broth remaining after the pasta is cooked – without overcooking your pasta.

To serve, spoon pasta on your plate and top with the roasted vegetable mixture.

You can add some chopped fresh parsley or fresh basil, crumbled feta cheese, or Parmesan cheese.

[bookwoman]

You are welcome dear! Is it not wonderful what good foods one can come up with when not afraid to experiment with texture, flavour and techique?

I will try this wonderful sounding recipe real soon!

bw

[Kitchen Witch]

You're very welcomed - and you've got a good recipe there!

[bookwoman]

Tried this last nite! Hubby hates zucchini, but loved this dish!!!!

Very nice girl, keep them coming.

[Aline]

Glad he liked it!

I tried it again the other night, but with cherry tomatoes. (I have so many of those little suckers that I don't know what to do with them anymore! LOL). Anyways, it wasn't as good as with the plum tomatoes. I found them too sweet.

I also added a little more olive oil than the first time, which I shouldn't have because the vegetables didn't have that "little bite" and I had baked them for less time. It was still good though!

Aline