Regina's--Lemon Thyme Pasta with Roasted Vegetables

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Lemon Thyme Pasta with Roasted Vegetables

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Regina's Vegetarian Table

 

Amount Measure Ingredient -- Preparation Method

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lemon thyme pasta:

1 cup all-purpose or semolina flour

1 egg

1 tablespoon water

pinch of sea salt

1 teaspoon olive or truffle oil

2 tablespoons lemon juice

2 tablespoons thyme or lemon thyme leaves -- roughly chopped

roasted vegetables:

1/2 cup olive oil

1/2 cup aged sherry vinegar

2 tablespoons garlic -- chopped

1/2 cup fresh herbs -- such as thyme, basil, parsley, cilantro,

chopped

1 small leek -- cut in half and sliced lengthwise

1 cup baby carrots -- peeled

1 red bell pepper -- peeled and seeded

1 poblano pepper -- peeled and seeded

1 cup mushrooms -- such as portobello, oyster, golden

chanterelle, morel, or chicken of the woods, thickly sliced

1 zucchini -- sliced lengthwise

1 butternut squash -- sliced lengthwise

2 yellow crookneck squash -- sliced lengthwise

1 head of radicchio -- cut in half

garnish:

1 cup shaved cheese -- such as manchego, parmesan, or dry jack

herb sprigs

sliced and grilled crusty bread

 

In a food processor, add all of the ingredients, except the flour, and mix.

 

Slowly add the flour until the pasta pulls from the side of the mixing bowl and

is slightly crumbled (like the texture of cous cous).

 

Remove the dough from the food processor and mix with your hands on a working

surface. Knead for 8-10 minutes.

 

Allow the pasta to rest for 30-45 minutes. Roll the pasta out thinly on a flat

surface. Run the dough through a pasta-cutting machine or roll out thinly and

cut into strips with a knife.

 

Cook the pasta in boiling, salted and oiled water for 30-60 seconds until al

dente.

 

Pasta is ready to serve. If you are making the pasta ahead, cool and rinse, toss

with olive oil, refrigerate until ready for serving.

 

Combine the oil, vinegar, garlic, herbs and all of the vegetables in a large

bowl and marinate them for 3-4 hours.

 

Grill the vegetables over medium-high heat until grill marks appear on all

sides.

 

Reserve the marinade liquids. Allow the vegetables to cool in a deep-dish pan.

 

Remove the vegetables from the natural juices and cut them into bite-size shapes

and sizes.

 

Combine the remaining vegetable juices and marinade and set aside for the sauce.

 

Presentation:

 

In a large skillet, sauté the vegetables in a small amount of olive oil until

warm, add the pasta and the reserved juices\marinade and sauté until heated

through.

 

Place into a pasta bowl. Garnish with shaved cheese, grilled crusty bread and

fresh herb sprigs of choice.

 

Source:

" http://www.pbs.org/regina/recipes2/index.htm "

 

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Per Serving (excluding unknown items): 2093 Calories; 117g Fat (46.5% calories

from fat); 35g Protein; 267g Carbohydrate; 43g Dietary Fiber; 187mg Cholesterol;

290mg Sodium. Exchanges: 12 Grain(Starch); 1 Lean Meat; 12 1/2 Vegetable; 0

Fruit; 22 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0