The Raw Cooked Vegan

Tuesday, December 14, 2010

Pan-Roasted Veggies with Farfalle Pasta

This is a popular dish at my house. I was reminded of that fact when one of my daughters said "It seems like we've had this dish a million times over."

Maybe I roast vegetables way too often for their liking, but I think roasting veggies brings out a really nice flavor. A little olive oil and salt and pepper is all you need. You can pan-roast them in a cast iron skillet or oven roast at 400 degrees Fahrenheit.

So much can be done with roasted veggies; panini's, in salads, pasta, rice, on flatbreads/pizza, or just as a side. I've made them all! I guess that's why my family thinks they've had this "a million times".

Pan-Roasted Veggies with Farfalle Pasta

12 oz Farfalle pasta
1 medium zucchini, sliced
1 medium onion, sliced
8 to 10 mini red/yellow/orange sweet peppers, left whole
Olive oil for pan roasting (approx 3 to 4 TBS)
Dash of red balsamic vinegar
sea salt and pepper

Boil pasta according to directions. Drain and transfer to a large serving bowl.

Heat about 1 TBS olive oil in cast iron skillet over medium to medium high heat. Add mini peppers and let roast until they start to develop a few black spots. Sprinkle with salt and pepper. Remove from heat and let cool slightly then cut into pieces, discarding stems. Add to pasta.

Add another TBS of olive oil to pan and add sliced onion. Sprinkle a little more salt and pepper. Cook onion until done to your liking. Add to pasta.

Add a little more olive oil to pan and add sliced zucchini in single layer. Let cook until browned on both sides. Remove from pan and add to pasta.

Gently toss vegetables and pasta and add olive oil and dash of balsamic vinegar to your taste.


NOTE: As an afterthought, whole garlic cloves and fresh basil would have been really good in this.


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