Guest guest Posted October 14, 2000 Report Share Posted October 14, 2000 Roasted Vegetables Spaghetti ~~~~~~~~~~~~~~~~~~~~~~~ Serving size: 4 to 6. 1 12-ounce package spaghetti, uncooked 3 cups chopped assorted fresh vegetables (for example, broccoli, cauliflower and carrots -- any other veggies can be used, though, according to your personal preference) 2 teaspoons dried oregano 2 tablespoons vegetable oil, divided 1 clove garlic, minced 1 26-ounce jar favourite pasta sauce Cheese of choice (something like cheddar still goes well!) Grated Parmesan cheese (optional) 1) Preheat oven to 400 degrees. 2) In large bowl, combine vegetables and oregano, and then add 1 tablespoon of oil. Toss to coat. 3) Spread vegetable mixture in a foil-lined and greased baking pan, and roast in the oven for 30 minutes, stirring every 10 minutes! 4) In the meantime, cook the spaghetti according to package directions; drain it, and rinse with hot water. 5) After the vegetables are done, set aside momentarily. 6) In large saucepan over medium heat, cook garlic in remaining 1 tablespoon oil until lightly browned, then stir in the pasta sauce and roasted vegetables. Bring sauce to a boil, then reduce heat and simmer uncovered for 5 - 10 minutes. Place spaghetti on plates and pour the hot sauce over it. Sprinkle with cheese of choice and Parmesan (if using). Can refrigerate any leftovers. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2000 Report Share Posted October 17, 2000 This sounds very good! I have a variation on roasted vegies with spaghetti I cube firm tofu combine with the bite sized pieces of vegetables. I toss them with some tamari(soy sauce), oil, crushed garlic, ginger and lemon juice. Marinate an hour. Roast the same way that your recipe says but simply toss with cooked spaghetti. No tomato sauce in mine. Moisten with leftover marinade if you like. Looking forward to trying yours soon. , BabyAndChive@a... wrote: > Roasted Vegetables Spaghetti > ~~~~~~~~~~~~~~~~~~~~~~~ > > Serving size: 4 to 6. > > 1 12-ounce package spaghetti, uncooked > 3 cups chopped assorted fresh vegetables (for example, broccoli, > cauliflower and carrots -- any other veggies can be used, though, > according to your personal preference) > > 2 teaspoons dried oregano > 2 tablespoons vegetable oil, divided > 1 clove garlic, minced > 1 26-ounce jar favourite pasta sauce > Cheese of choice (something like cheddar still goes well!) > Grated Parmesan cheese (optional) > > > 1) Preheat oven to 400 degrees. > 2) In large bowl, combine vegetables and oregano, and then add 1 > tablespoon of oil. Toss to coat. > 3) Spread vegetable mixture in a foil-lined and greased baking pan, and > roast in the oven for 30 minutes, stirring every 10 minutes! > 4) In the meantime, cook the spaghetti according to package directions; > drain it, and rinse with hot water. > 5) After the vegetables are done, set aside momentarily. > 6) In large saucepan over medium heat, cook garlic in remaining 1 > tablespoon oil until lightly browned, then stir in the pasta sauce > and roasted vegetables. Bring sauce to a boil, then reduce heat and > simmer uncovered for 5 - 10 minutes. > > Place spaghetti on plates and pour the hot sauce over it. Sprinkle with > cheese of choice and Parmesan (if using). Can refrigerate any leftovers. Quote Link to comment Share on other sites More sharing options...
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