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 Pasta Primavera with Roasted Vegetables
There are so many wonderful vegetables to enjoy during summer and fall, and even during winter, the grocers maintain a lovely selection, a great way to bring back the taste of summer is to roast the vegetables, it brings out the sweetness and enhances their natural flavors, while maintaining their natural crispness. Pasta Primavera with Roasted Vegetables
1 lb box of tri-colored Rotini Pasta
1 Small Eggplant sliced into 1/4 inch rounds
1 Small zuchini sliced into 1/4 inch thick slices
1 Small yellow sqash, sliced into 1/4 inch slices
1 Small red onion sliced into 1/4 inch rounds
1 large red bell pepper seeded and sliced
2 cloves garlic
2 tablespoons olive oil
2 Cups Chicken or Vegetable Stock
1 tablespoon corn starch
1 teaspoon italian herbs
fresh basil
Salt and pepper to taste
Seves about 6
Cook Pasta according to package directions.
Cover broiler pan with aluminum foil and arrange vegetables and garlic on pan. brush with olive oil on all sides. Sprinkle with italian herbs, salt and pepper.
Roast in a 350 degree oven for about 10 to 15 minutes or until vegetables begin to brown, turn and roast for an additional 10 minutes. or until lightly brown and soft. Remove vegetables and chop into bite size pieces.
Combine stock with corn starch and heat till thickened. The consistency will be lightly thick, not gummy. crush roasted garlic or chop into small bits.
Combine hot pasta with vegetables, garlic, and stock mixture, garnish with fresh basil.
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