Slow-roasted veggie pasta in a healthy pasta dish loaded with fresh garden slow-roasted veggies, garlic, olive oil/butter sauce topped with shaved parmesan cheese, toasted pine nuts and fresh basil.
1pintof grape or cherry tomatoesall one color or multi-colored, washed, whole
3bell peppersred, orange, yellow, washed & sliced
1sweet onionor red, sliced
1-2zucchiniwashed and sliced
1-2summer squashwashed and sliced
1medium bulb garlictop sliced off to expose cloves
OLIVE OIL-BUTTER GARLIC SAUCE
¼cupolive oilplus a few tablespoons more for covering the veggies
1-2tablespoonsbutter
2-4clovesgarlicchopped
Kosher salt to taste
GARNISH
⅛cupPine Nuts
Toss in some baby mozzarella ballsoptional
Sprinkle with Shaved or grated parmesan
Fresh basilchopped and sprinkled over top
OPTIONAL ADD-INS
1pintmushroomswashed and sliced
3-5stalks asparagus
1eggplantwashed and cubed
1 16ozcan artichoke heartsin brine, halved
Instructions
Preheat oven to 400°. Line 2 cookie sheets with parchment paper.
Wash & dry vegetables well, cutting into bite size pieces.Toss cut veggies into large bowl, drizzle with olive oil and sprinkle with sea salt. Slice off top of garlic bulb and add to pan of veggies, sprinkle with olive oil and sea salt. Separate veggies between two pans and sprinkle with salt and pepper. Roast for 40-45 minutes, rotating top and bottom pan and stirring vegetables every 15 minutes. Once your vegetables start to brown around the edges they are done, though we like ours a bit roastier.
To keep warm while waiting to assemble, keep veggies in oven at 200°F until ready. Squeeze (from bottom) garlic bulb until desired number of garlic cloves pop out, use whole in pasta or chop and add to roasted veggies. Heat a small pan over medium heat and toss in pine nuts, shake around (don't leave them) until they are golden brown, remove from heat)
Approximately 15 minutes before vegetables are done, prepare pasta of choice by bringing an 8 quart pot of water to a boil. Add pasta and a handful of salt. Cook according to package directions (approximately 7-10 minutes). While pasta is boiling, heat a separate pan with ¼ cup of olive oil and place in butter as well, toss in garlic and heat until golden. Remove from heat. Once pasta is al dente, drain and pour pasta into a large serving bowl.
Place a small amount of veggies in bottom of pasta bowl or plate. Arrange pasta on top of roasted veggies and drizzle a little of the oil butter garlic sauce. Add additional veggies, pour rest of the oil/butter sauce on top. Season with sea salt, fresh chopped basil, pine nuts and baby mozzarella if desired. Serve immediately.