Pasta Recipe With Roasted Vegetables & Fresh Herbs

Saturday, January 3, 2009

Pasta Recipe With Roasted Vegetables & Fresh HerbsHere is a quick, easy and delicious recipe was Italian pasta that you made for dinner tonight. Anyone can do that. Your family feel as if they eat an authentic Italian restaurant after eating this dish.

But before we get to this recipe I give you some tips on buying the best quality ingredients for this dish.

Tips for buying your vegetables

The key to this dish, or any dish that calls for fresh vegetables, educate yourself about how to choose the best ingredients. It can be confusing to the store with all the different varieties, textures, sizes and shapes that vegetables are available in.

I try to use only organic fruits and vegetables. They may be expensive, but they are delicious, higher in nutrients, and mostly free of any dangerous chemicals.

For this dish I use Roma or Plum tomatoes. A Roma tomato is a kind of Plum tomatoes and to the best of my knowledge, there is no real difference between the two. I love Plum or Roma tomatoes used for cooking and making sauces. They are more meat and less juice and seeds than other varieties. They also have a better taste in my opinion.

Choose tomatoes that are heavy for their size and have a deep rich color. This deep rich color, shows not only the taste of the tomato, but it is also an indication that the tomato is a greater supply of healthy ingredients, "lycopene".

The smell of tomatoes. They must feel fresh and local. Choose tomatoes that are smooth and free of cuts, blemishes and weaknesses. In the selection of your squash, make sure it is sturdy and heavy for its size. Examination of the skin for a possible reduction or weaknesses. Look at the stem and make sure that this is not discolored or shriveled. Choose squash that is smaller and these children are generally more tender.

The Pasta

I'm really spend a part of this article for pasta? Can not you just use any pasta? Does it really make a difference?

In my opinion, yes, it makes a difference. There are many varieties of pasta on the shelves of your supermarket, but not everyone is equal. I tried many different brands of pasta and myself always return to Barilla.

The cooking is perfect every time. When I say well, I mean "al dente". When pasta is cooked "al dente", they must be firm but not hard. Cook pasta in this condition requires practice. Follow the instructions on the back of the box. Friday they are usually accurate. My recommendation would be to try the pasta a minute or two before the suggested cooking time is reached.


Here are the ingredients you need. These measures are not static. Everyone has different preferences. You can easily adjust the ingredients here for everyone. The kitchen has everything to do with the experiment and I think many of my recipes evolve over time.

1 Book of Barilla pasta - Penne I use. I've tried other types of pasta such as spaghetti and ziti, penne, but seems to have the best texture and possessing the best ingredients in this dish.

3-4 Yellow summer cut into 1 / 2 inch pieces

3-4 Roma or plum tomatoes, cut into 1 / 2 inch pieces

4 cloves garlic, peeled and smashed

1-2 tablespoons finely chopped fresh thyme

1 cup torn fresh basil leaves

1 / 4 cup fresh Italian parsley

1 / 4 cup Asiago or Parmesan More than a little bit more for serving

More filets of olive oil

2 tablespoons unsalted butter

Salt and pepper to taste


Preheat oven to 400 degrees.

Add your vegetables and garlic in a large baking sheet. Drizzle the vegetables with olive oil and season with salt and pepper. Stir so that the vegetables are coated with olive oil.

Put the vegetables in the preheated oven and roast, stirring occasionally, until vegetables are golden. Make sure they do not burn! It should not take longer than 30 minutes.

While the vegetables roast, take a large pot with salted water to boil. Add pasta and cook until al dente. Let the pasta, but reserve a cup or so of the pasta water. Return pasta to saucepan.

Add the grilled vegetables, fresh herbs, cheese, butter, a dash of olive oil and salt and pepper to the batter.

If the mixture is dry, add a little of the reserved pasta water.

Stir and serve. Top with cheese, if desired.



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