Pasta with Roasted Veggies

Thanks, Aja, for setting this up! I'm excited to share some of the recipes I've found online recently. Plus this gives me a place to store them all, rather than keeping a bunch of tabs open on my iPad for when I want to make the recipe again. All of my recipes are taken from other blogs or books. I'll make sure to include the URL to everything so you can find the original recipe.

So my first post is for a recipe called "Pasta Smothered with Roasted Vegetables." It's taken from the blog/website "Gluten Free Goddess." It is a gluten free, sugar free, dairy free recipe, but it's super simple, incredibly delicious, and you can just use regular pasta if you don't want to use gluten free pasta. I also vary the vegetables because I don't like tomatoes and I usually don't want to take the time to cut up a butternut squash. This is one of my new absolute favorites. I look forward to making it every time. Enjoy!

Ingredients:

Half a head of cauliflower, cored, cut into pieces
1 head of broccoli, trimmed, cut into pieces
1 yellow squash, cut into half moons
1 zucchini squash, cut into half moons
1 half a butternut squash, skinned, cut into pieces
3 large carrots, trimmed, peeled
3/4 cup grape tomatoes
1 sweet or red onion, peeled and cut into pieces
1 red or yellow bell pepper, seeded, chopped or sliced (or use half of both colors)
6 cloves of garlic, chopped
Dried herbs- sage, rosemary, thyme, etc., to taste

Instructions:

Toss the veggies and garlic together in a large roasting pan. Let them co-mingle.

Sprinkle with sea salt and ground pepper. Splash on some extra virgin olive oil. Add more balsamic vinegar than you think you'll need. Throw in a heaping spoonful of your favorite dried herbs. like a combo of parsley, sage, rosemary, oregano, thyme and basil. 

Give them a hearty toss. Crank up the oven to 400ºF.

Put on a pot of salted pasta water.

Roast the veggies for about 45 minutes to an hour - stirring them at least once or twice - until they are charred a bit and caramelized. If you prefer your vegetables less cooked, shorten the roasting time. 

Cook the pasta according to package directions; drain. Drizzle and toss in your best tasting olive [or go all the way and coat the pasta in pesto]. Plate the pasta in shallow bowls and top generously with the roasted gems.

You can also add Parmesan cheese to the top and bread crumbs. (which then makes this not so dairy or gluten free...)

Read more: http://glutenfreegoddess.blogspot.com/2006/10/pasta-with-roasted-vegetables.html#ixzz3HNjk6u5x