Pasta Day: Mostaccioli And Roasted Vegetables With Salsa Verde

[Guest guest]

* Exported from MasterCook *

 

Mostaccioli And Roasted Vegetables With Salsa Verde

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 45

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 small zucchini -- halved lengthwise

and cut into 1/4-inch slices

1 red or yellow bell pepper

cut into 1/2-inch dice

1 small eggplant

cut into 1/2-inch dice

4 plum tomatoes -- quartered

3 garlic cloves -- halved

3 tablespoons olive oil

1 teaspoon dried basil

1/2 teaspoon dried oregano

salt and freshly ground black pepper

1 pound mostaccioli

1/2 cup Salsa Verde

(see separate recipe)

 

Serves 4

 

Roasting vegetable in a hot oven brings out their natural sweetness and

adds a deep, rich flavor. I usually make this dish on a cold winter day so

the heat of the oven can warm the kitchen as the fragrance of roasting

vegetables permeates the house.

 

Preheat the oven to 400F.

 

Combine the zucchini, bell pepper, eggplant, tomatoes, garlic, and olive

oil in a large baking dish and toss to coat. Sprinkle with the basil,

oregano, and salt and pepper to taste, and roast for 30 to 40 minutes,

stirring occasionally, until the vegetables are soft and slightly browned

around the edges. When the vegetables are done, turn the oven off, and

keep them warm in the oven. Cook the mostaccioli in a large pot of salted

boiling water, stirring occasionally, until it is al dente, about 8 to 10

minutes. When the pasta is cooked, drain it and place in a large serving

bowl. Add the vegetables and salsa verde, and toss to combine. Serve

immediately.

 

Other pasta choices: Ziti or any tubular pasta.

 

- - - - - - - - - - - - - - - - - -