So apparently all my recipes are the same. When it comes to vegetables, I know what I like. I'm considering pulling together a post called "101 Ways to Use These 5 Veggies." I branch out from my usual here and there, but how can one not monopolize when the veggies I like are a) inexpensive, b) very tasty, and c) extremely good for you?
For this recipe I took out my vegetable drawer and just started dicing. I threw in everything I had and decided to slow roast them to perfection. You don't have to use these particular vegetables, use whatever is in season, year-round!
Roasted Veggie Pesto Pasta
1/2 pound tri-color rotini
1/4 cup olive oil
3/4 pint cherry tomatoes, halved
4 oz baby bella mushrooms, quartered
1/2 of a large white onion, diced
1 zucchini, cubed
1 golden zucchini, cubed
1 yellow squash, cubed
2 cloves garlic, minced
Salt and pepper
3 tbsp pesto (homemade or store bought)
Freshly grated Parmesan
Preheat oven to 375. Cook pasta according to box. Chop veggies and toss in a large bowl with olive oil, garlic, salt and pepper.
Pour veggies onto a large cookie sheet and roast in the oven for 20 minutes, tossing every 5 minutes until they are cooked through and starting to wrinkle.
Toss veggies with pasta, pesto, and Parmesan. Serve while hot.
What are your staple foods?
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