Pans and Needles: Roasted vegetables with Pasta

Saturday, September 21, 2013

Roasted vegetables with Pasta

Roasted Vegetables with Pasta

Food Blogging Marathon from 2/9/2013 to 30/9/2013.

Each day a new alphabet. 4 categories.

Regional Food,

Baked Dishes,

International Flavors / Fusion flavors,

Street Food / Condiments / Misc / Recipe less Posts on Food

I had planned to do my Ratali Crisps (Sweet Potato Crisp) recipe which is a big hit with whoever eats it. It is a very simple recipe and has minimum preparation time and once in the oven you set the timer and forget it. It is golden goodness of rich taste and filling dish that you can eat as side or as main or as a snack. From the day I had decided to do this I was looking for Sweet Potatoes in the market. Everyday my trip to our vegetable market was yielding no results. Finally today by evening I had to change my plans. If I did not cook and post it how could I be ready for R on 21/9/2013. I was looking for either a baked or an international/fusion recipe. Since at present I am in love with Italian food I decided to make something Italian. Rissoto, Roasted veggies, Rustic Focaccia, Rustic Walnut Bread. Too many choices and too little time. I went in for Roasted Veggies with Pasta. This would also take care of my dinner and my post for alphabet R. So here is my take on Roasted Veggies with Pasta.

Ingredients:

1 long brinjal/eggplant/aubgerine

1 zuccini (I used sponge gourd/turai/ghosale)

1 small carrot

1 green capsicum (use only half)

1 red capcicum (I did not use it as it is not available here)

1 yellow capsicum (I did not use it as it is not available here)

1 big onion
1 big tomato

10 -12 garlic + 4 more

2 green chillies

Salt to taste

1/2 tsp each of dried herbs of your choice(I used oregano, basil and rosemary)
1/2 tsp paprika or red chilli powder

Oil to grease the Roasting Tray

1 tblsp oil to cook the garlic
1/2 cup grated parmesan cheese
1/2 cup cheddar or regular cheese (I used Amul cubes)

1 cup uncooked Pasta of your choice (I used multicoloured rotini or corkscrew pasta)

Method:

Cook the pasta in plenty of water to which 1 tblsp oil and 1 tblsp salt is added. Drain when cooked al dente. Keep warm.

Drained cooked pasta

Cut the brinjal, carrots and zucini into 1/2 inch slices. Cut tomato into half and then into thick slices. Dice capcicum and onions into big pieces. Chop green chillies fine. smash the garlic with the flat of your knife once.

Grease a baking tray and put the vegetables in it and add the smashed garlic, salt and herbs. Toss well and spread evenly. Roast in hot oven for 30 to 40 minutes or till the vegetables are brown and done well.

Roasted veggies

In a pan heat 1 tblsp oil and add 4 pieces of garlic and let them brown. Add the pasta and paprika and toss well. Check for salt. Now add the roasted vegetables and toss again to mix well. Remove in a serving bowl and sprinkle both the cheese. Your tasty roasted veggies with pasta is ready to eat. Serve hot or cold.