Recipe: Whole Wheat Penne Pasta With Roasted Vegetables
A holiday recipe for Whole Wheat Penne Pasta With Roasted Vegetables
Serves 8 as a side dish and 4 as a vegetarian entree
1 large zucchini (about 8 ounces); halved lengthwise and cut diagonally 1-inch thick
2 medium carrots (about 6 ounces); trimmed, slice diagonally, ¼-inch thick
About 1/3 pound (6 ounces) green beans; trimmed and cut into 2 to 3-inch lengths
About 18 medium mushrooms (6 ounces) washed, dried, trimmed and halved
1 small red onion (about 6 ounces) peeled and cut into 1-inch strips
1 medium Japanese eggplant (about 6 ounces); halved lengthwise and cut diagonally 1-inch thick
½ cup olive oil
Salt and pepper to taste
1 pound whole-wheat penne pasta
1 gallon water
1 ½ tablespoons salt
½ cup olive oil
½ cup minced fresh herbs (any mixture of flat leaf parsley, chives, tarragon, or thyme)
1. Toss vegetables in 1/2 cup oil and season with salt and pepper. Spread out in a single layer on a large baking sheet. Roast in a 400-degree oven until vegetables soften; about 30 minutes.
2. In a 5-6 quart saucepan, bring water with salt to a boil. Add pasta and stir. Return water to a boil and cook until pasta is tender (time according to directions). Drain pasta and toss with 1/2 cup oil, herbs and roasted vegetables.
Optional vegetables: Bell peppers cored, seeded and cut into 1-inch strips. Fennel bulb, trimmed, cut in half, core removed and cut into 1-inch strips. Whole cherry tomatoes (roast for only 15 minutes).
From Gregg Shiosaki, Seattle Culinary Academy
at Seattle Central Community College
When vice president of Sub Pop Records Megan Jasper isn't running things at the office, she's working in her garden at her West Seattle home where she and her husband Brian spend time relaxing.
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