5.6.13

Roasted Veggie Pasta

How about a quick and easy dinner? I'm game. 

This recipe is great because you can use what ever veggies you have on hand. There's a plethora of choices now that it's Spring/Summer time. I've made a something similar with zucchini and yellow squash that I grilled and chopped. The sky is the limit. And it can be eaten cold, hot or at room temperature. It's great for a picnic or barbeque!

Here is what you need for this particular pasta:
1 basket of cherry tomatoes
1 bunch of asparagus, chopped into one inch pieces
1 lb of Tricolor (or whatever kind you like) tortellini
Mozzarella cheese, I used about 1/4 lb grated
Olive Oil
Salt and Pepper to taste

One a sheet pan,  spread out your veggies. (I know tomatoes are fruit, but lets pretend.) Drizzle a little olive oil over them, and salt and pepper.
 Roast them at 350 degrees for about 20-30 minutes. (If you like more color, leave them in longer.) The roasting process intensifies the flavors of your vegetables. It's a really great way of enjoying fresh vegetables. 
While your veggies are roasting, boil a large pot of water and cook your tortellini as the directions indicate. I drained mine but didn't let them cool too much. We ate ours at room temperature.
In a large serving bowl mix toss your tortellini with some olive oil to coat, and add your roasted veggies. Mix it together and top it off with some freshly grated Mozzarella. This would also be great with the tiny fresh Mozzarella balls that you can purchase in the specialty food cases in your grocery store. 


Enjoy!







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