Simple Pasta with Sautéed VegetablesCourse: DinnerCuisine: ItalianDifficulty: Easy
Pasta used to get a bad rap for being bad for you, but pasta can be made so it is healthy and filling. We make pasta several times a month and keep it clean. We use vegetables, citrus and sometimes clams, shrimp or tuna. I love to roast vegetables and then toss them with pasta. A drizzle of good extra virgin olive oil, a squeeze of lemon and freshly grated Parmesan cheese and you are all set. Another delicious way is to roast vegetables and then put them in a Vitamix with salt, fresh ground pepper and fresh herbs, grind it all into a delicious sauce. The leftovers can be used for chicken, pork or added into ground meat to give flavor to meatballs/sliders/burgers. It also tastes wonderful on a hot baked potato. Get creative and enjoy. Keep it simple and light.
1 box of your favorite pasta, follow cooking instructions
3 bell peppers, stemmed and sliced thinly
1 eggplant, cut up into 1/2 dice
1 red onion, sliced thin
2-3 cloves garlic, minced
Red pepper flakes or Aleppo pepper
Handful of fresh herbs: basil, thyme, oregano, sage or/and parsley
Freshly grated Parmesan cheese
Extra virgin olive oil
1 lemon, zested and cut in half
- Preheat oven to 400. Prepare a baking sheet by lining it with parchment. Toss the vegetables with some oil, garlic, red pepper flakes and salt and pepper and a squeeze of lemon. Place in oven until they begin to soften and brown lightly, about 30 minutes.
- When the vegetables are nearly done, bring a large pot to boil, salt the water and cook the pasta according to instructions.
- Drain the pasta when ready and drizzle with extra virgin olive oil and lemon zest. Add the roasted vegetables and a bit more oil. Season with salt and pepper. Coarsely chop fresh herbs and toss them in the pasta with the cheese.
- Serve on heated plates or warmed bowls. Serve with a big green salad and some crusty bread.