Fresh Garden Pasta
Most every work day I browse Pinterest. On the days that I skip lunch, I spend all afternoon obsessively looking at recipes. Yesterday was just such a day. I got it in my head that I was going to go home and make old school spaghetti with red meat sauce (Ragu and hamburger) but then this recipe jumped out at me.
I could very easily eat vegetarian meals half of each week. I’d still need bacon and the occasional bit of meat, but I’m fine not having meat with every meal. However, whenever I make some meatless pasta dish, Sparks is all “this would be great with some chicken in it!”
Yesterday being tuesday, I expected him to be shooting pool. However, they had the night off. So, he got stuck eating my meatless dinner. He didn’t complain though, not about the meat. His only complaint was that there weren’t enough veggies. This is because I looked at the amount of veggies on the pan and decided that I should cook the whole pound of pasta. Bad idea. It still tasted good, but it would have been a lot better had the ratio of veggies to pasta been a bit higher. So, don’t do as I did, follow the recipe. At least sort of.
Ingredients
1 cup olive oil, divided
6 garlic cloves, chopped
1 teaspoon salt
1 teaspoon black pepper
5 large plum tomatoes, cut into 1-inch chunks
1 large zucchini, cut into ½-inch chunks
2 summer squash, cut into ½-inch chunks
1 small onion, cut into ½-inch chunks
8 ounces whole grain angel hair pasta
¼ cup slivered fresh basil
¼ cup grated Parmesan cheese
Directions
Preheat oven to 450 degrees F.
In a large bowl, combine 3/4 cup olive oil, garlic, salt, and pepper; mix well. Stir in tomatoes, zucchini, squash, and onion until evenly coated. Place in a single layer on rimmed baking sheets.
Bake 30 minutes, or until tender.
Meanwhile, cook pasta according to package directions; drain and place in a large serving bowl. Add roasted vegetables and juices from pan; add basil and toss gently until evenly blended. Sprinkle with Parmesan cheese and serve immediately.
Notes: I changed up the veggies a little. I used a zucchini, a package of button mushrooms quartered, a vidalia onion, and yellow cherry tomatoes halved. It was a very tasty combo!