Monday, June 8, 2009

Roast Vegetable Penne

One of our newest favorite recipes is Roast Veggie Pasta. I found it on one of my favorite blogs and am so glad that I did. It's seriously one of the best pasta recipes that I've made. I think it is restaurant quality - plus what a great way to get all of your veggies! Nate gives it two very big thumbs up!!

Stefany's Awesome Pasta
Proceed with Caution
1/4 c. extra virgin olive oil
3 cloves garlic, minced, pressed or grated
salt and pepper
2 chinese eggplant
1 large head broccoli
1 can artichoke hearts, halved or quartered
15 cherry tomatoes, halved
1/3 c. pine nuts
1/4 c. kalamata olives, pitted and sliced
1/3 c. freshly grated parmesan cheese
1/3 c. prepared pesto
-12 ounces penne pasta
handful of fresh basil, cut into a chiffonade
Directions:-Remove the ends from the eggplant. -Slice the long way, in thirds, and lay on a cutting board. -Salt cut sides of eggplant very well, cover with paper towel and then another cutting board. -Place a weight on top of the board. -Let stand for 30 minutes, then rinse the eggplant well and cut into 2 inch long pieces.-Meanwhile, preheat the oven to 425 degrees. -When the eggplant is ready and chopped, place in a large bowl. -Add chopped broccoli, artichokes, and tomatoes. -Combine garlic and olive oil in a small bowl with about 1 teaspoon salt and 1/2 teaspoon pepper; mix well. -Add olive oil mixture to the vegetables and toss to coat. -Spread on a baking sheet lined with foil and sprayed with olive oil. -Roast vegetables for about 25 minutes.-Meanwhile, start heating water for the pasta in a large stock pot. -Heat a small saute pan over medium heat, and add the pine nuts. -Heat for a few minutes, tossing frequently, until nuts are lightly toasted, then set aside the nuts. -When the pasta water has come to a boil, salt generously and add the pasta. -Cook according the time instructed on the box.-When pasta is done, drain and add to a large bowl. -Add roasted vegetables, kalamatas, cheese, pesto, and toss to combine. -Serve and garnish with toasted pine nuts and basil.

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