9.27.2007

Thursday’s Dish: Pasta w/ Roasted Vegetables

Unfortunately this week, all attempted dishes were a big thumbs down with the kids. So, as promised, I will only post recipes that all members of my family will eat. This recipe came from Cary in my mom’s group. My kids will not necessarily eat all the veggies, but once in a while someone will at least try some, depending on what I do throw in there. This makes a lot of leftovers as well.

Pasta w/ Roasted Vegetables
1 eggplant
1 red pepper
1 red onion
1 yellow pepper
1 package of mushrooms
1 box small pasta like penne or orzo
2 lemons
1 package of the crumbled feta
olive oil
salt/pepper
handful of chopped fresh basil
1/3 cup of toasted pine nuts (optional)
Chicken or shrimp is optional.

Chop the vegetables into bite-sized pieces. Place them on baking/cookie sheets and toss w/ olive oil and salt and pepper (so they won't stick). Cook at 400 for about 20 min (watch them-you want them tender but not too soft). Feel free to substitute vegetables. Asparagus is also good in there.

Cook pasta according to package directions, drain and place in large pasta bowl. Dump the cooked vegetables, the feta, nuts, basil and juice of two lemons in and toss. Add about 1/4c. of olive oil...enough to get the flavors to meld together. Add salt/pepper as needed.

It's good hot or cold.

2 comments:

Beth said...

Thanks, Linda! What a great idea to post recipes...I'll be back for this :)

cb said...

I make a very similar version of this recipe (with peppers, onion, garlic, and different colored squashes)... Also great to take some of the leftover vegetables, chop them in a chopper, and cook them into an omelette (or frittata).