This is a variation on a favourite weeknight supper - fresh vegetables roasted with garlic and olive oil, tossed with cooked pasta directly in the roasting tin. The pasta soaks up all the flavour in the pan, and between roasting the vegetables and cooking the pasta, dirty dishes are minimal.
In winter I make this with carrots, swede, potatoes, and onions, seasoning it with a splash of Bragg's, while in summer it can be cooked with pretty much anything - courgettes, asparagus, tomatoes, aubergine, whatever really. It's an opportunity to use up whatever's in the fridge and be a little creative.
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Roasted Summer Vegetable Pasta in the Pan
Makes enough for two or three.
4-5 courgette flowers, stamen removed
a handful of asparagus, trimmed
4 small carrots, halved
3 cloves of garlic, minced
1 pint of cherry tomatoes
olive oil
handful of fresh basil
a few shavings of parmesan
cooked spaghetti or whatever pasta you like
Toss your vegetables in oil and garlic - if I'm doing this with tomatoes, I leave tomatoes on one side of the pan and everything else on the other. Roast at 400 F for about 20 minutes, or until golden and tender. Toss in your drained pasta, a splash more olive oil and pasta cooking water, and toss. Season to taste, and top with basil and parmesan.
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