Recipes
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Roasted Vegetable Pasta
- Garlic - 2 bulbs
- Red onions (quartered) - 2
- Red pepper (quartered) - 2
- Squash (quartered) - 2
- Zucchini (quartered) - 2
- Mushrooms (sliced) - 1 pint
- Broccoli (trimmed) - 1/4 cup
- Oil - 1tbsp
- Salt & pepper - Chef's choice
- Fettuccini Pasta - 1lb
- Butter - 1/4 stick
- White wine - 1/2 cup
Toss oil over vegetables and salt & pepper. Place in a roasting pan at 350 for about 45 minutes – 1 hour. Place aside and let cool. Once cooled pull out the red peppers, remove seeds and skin and cut into medium strips. Boil water with salt and oil then add pasta. Once pasta is cooked, drain and place aside. Place vegetables in roasting pan or stove and add white wine and a little butter. Add pasta and mix well. Finally add salt and pepper to taste. Serve with fresh basil and parmesan cheese.
Note: This dish can be done with any vegetable you have laying around.
