One of the greatest pleasure in the dining experience is ... vegetables! Truly! I love them and their versatile flavor and applications. They can be filling, delicious and interesting. The stand out on the plate! Have i sold you on cooking/eating your veggies yet?
You can never go wrong with roasted vegetables in my opinion, but I love the caramelized texture and flavor achieved from sauteing, so I did both! This vegetable pasta can be a side dish but has the flavor power to stand alone!
Roasted Vegetable Pasta
Makes 2-4 servings
2 cups Broccoli, florets
1 cup Mushrooms, sliced
1 each Shallot, minced
1 cup Cherry Tomatoes, halved
8 spears Asparagus, cut in 1 inch pieces
4 Tbsp Extra Virgin Olive Oil
1/2 tsp Garlic Powder
1/4 tsp Red Pepper Flakes
1 tsp Salt
1/2 tsp Black Pepper
2 each Garlic Cloves, minced
4 sprigs Thyme
1 tsp Balsamic Vinegar
1/2 tsp Basil leaves, torn into small pieces
2-4 oz White Wine
1.5 cups Whole Wheat Pasta
2 oz Parmesan cheese
1. Preheat oven to 400 degrees. Rinse, clean and trim all vegetables.
2. Place broccoli in a bowl. Add 1 Tbsp EVOO, garlic powder, red pepper flakes, a pinch of salt and pepper. Thoroughly coat and place on to half of a lined sheet pan.
3. Toss asparagus pieces in 1 tsp of EVOO and place onto 1/3 of the same sheet pan.
4. In a bowl combine tomatoes, basil, balsamic vinegar, and a pinch of salt and pepper. Combine and place on the remaining space of the sheet pan and place in oven for 10 minutes.
5. Heat 1 Tbsp of EVOO in a saute pan and add shallots. Saute for 30 seconds then add the mushrooms and cook for 3 minutes. Add minced garlic, thyme leaves, and remaining salt and pepper. Deglaze pan with White Wine and add the tomatoes and asparagus from the oven. (Place broccoli back in oven for 5-10 minutes longer until cooked through).
6. Bring pasta water to a boil. Cook pasta according to package instructions.
7. Once broccoli is cooked, rough chop and add to drained pasta along with the mushrooms-tomatoes-asparagus mixture. Stir to combine and finish with cheese! Enjoy!