Pasta With Oven Roasted Vegetables Recipes

Steps:

• Preheat the oven to 425. Toss the zucchini, squash and artichoke hearts with the olive oil on a baking sheet; season with salt and pepper. Roast until tender, about 15 minutes.
• Meanwhile, heat the butter in a large deep skillet or Dutch oven over medium-high heat. Add
• the garlic, celery, onion and carrot and cook until the vegetables are slightly tender, about 5 minutes. Add the tomatoes and basil, season with salt and pepper and cook until the vegetables are tender, about 8 minutes. Add the vodka and bring to a boil, then reduce to a simmer and cook until slightly thickened, about 1 minute. Puree the sauce with a blender, then add the heavy cream and bring to a boil, stirring occasionally. Season with salt and pepper.
• Meanwhile, bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Drain and transfer to the skillet with the sauce. Add the roasted vegetables and toss. Garnish with more basil and parmesan.

Steps:

• 1. Cube eggplant in about 1 1/2 inch cubes, sprinkle with salt and let sit for 10 minutes in a colander.
• 2. Preheat oven to 420°F (or 220°C) and grease a baking pan with 3 tablespoons olive oil.
• 3. Cube zucchini and bell pepper into 1 inch cubes, put in a large bowl and sprinkle with salt.
• 4. Pat eggplant cubes dry and combine with the other vegetables. Add remaining three tablespoons olive oil, mix well and pour into greased baking pan.
• 5. Bake at 420°F (220° C) for 30-40 minutes (depending on your oven. Watch the vegetables closely and stir occasionally, add more olive oil if they seem too dry). The vegetables should become browned but remain somewhat crisp.
• 6. Cook pasta according to package directions; meanwhile, in a pan which is large enough for pasta and vegetables to fit in, gently heat the canned tomatoes or passata or tomato sauce, stir in the pesto.
• 7. Add roasted vegetables to the tomato-pesto sauce, mix well, then add drained pasta.
• 8. Add grated parmesan cheese or pecorino, and serve immediately.

Steps:

• Preheat over to 475 degrees.
• Chop vegetables into 1 inch chunks; season with salt and pepper.
• Pour olive oil and chopped garlic over vegetables.
• Roast for 35 minutes.
• Scrape vegetables into sauce pan, add tomatoe sauce, and heat.
• Cook pasta until al dente.
• Serve hot and sprinkle with chopped basil and parmesan on top.

Steps:

• Preheat the oven to 400ºF.
• Prepare the vegetables.
• Cut the eggplant & place in a colander.
• Season with salt and allow the bitter juices to drain out for 30 minutes.
• Place all of the vegetables in a roasting pan and mix in the olive oil, stirring to coat.
• Bake, stirring often, for about 40 minutes or until all the vegetables are tender.
• Add half of the parsley and thyme, and season with salt and pepper.
• Meanwhile, bring 4 quarts of water to a boil and add the pasta and salt.
• Cook until al dente and drain, reserving 1/2 cup of the pasta water.
• In a warmed serving bowl, toss the pasta, half of the vegetables, reserved water, and some grated grana.
• Add the rest of the vegetables and serve, passing additional cheese at the table.