Roasted Vegetables for Pasta

24 Jun

Roasted vegetables served on a bed of pasta puts a new spin on classic comfort food.  Try them topped with a spinkling of Parmesan or feta cheese.

To ensure even cooking and a pleasing appearance, cut all of the vegetables into approximately 1-inch cubes or pieces.  Seed the zucchini if it has a very seedy center.  Roasted vegetables are best served soon after baking.  If you’re not serving them right away, leave them on the baking sheet; when hot roasted vegetables sit in a serving bowl for too long, they steam and lose some of their special roasted texture.

Moosewood Restaurant New Classics, Copyright 2001, Moosewood, Inc., Clarkson Potter, Publishers

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2 Responses to “Roasted Vegetables for Pasta”

  1. Nina Gaskell 01. Dec, 2010 at 7:50 pm #

    This recipe makes a good dish especially if you are a vegetarian. With no meat, it is the real deal. I love it and shall be cooking it soon. Good on you!

  2. Jeannine Prestino 01. Jan, 2011 at 11:51 am #

    Extremely helpful recipe. Can’t wait to test this fantastic recipe!

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