Roasted Vegetables for Pasta - Moosewood New Classics

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* Exported from MasterCook *

 

Roasted Vegetables for Pasta

 

Recipe By :Moosewood Restaurant New Classics by: The Moosewood Collective

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables Pasta

 

Amount Measure Ingredient -- Preparation Method

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

2 cups chopped onions

2 cups chopped green bell peppers -- or red

2 cups zucchini -- quartered and sliced

3 cups chopped mushrooms -- cremini or

portabella

4 cups chopped fresh tomatoes

1/4 cup olive oil

4 cloves garlic -- minced or pressed

1 1/2 teaspoons ground fennel seeds

2 teaspoons salt

1/2 teaspoon ground black pepper

1/4 cup chopped fresh basil

1 pound orzo -- orecchiette, or

conchigliette

 

Serves: 4

Preparation time: 30 minutes

Roasting time: 30 minutes

 

Preheat the oven to 400 degrees F.

 

Place the onions, bell peppers, zucchini, mushrooms, and tomatoes in a

large bowl. In a small bowl, whisk together the olive oil, garlic, fennel,

salt, and pepper. Pour seasoned oil over the vegetables and toss to coat well.

 

Spread the vegetables in a single layer on one or two nonreactive baking

sheets. Roast for 15 minutes, remove from the oven, stir in the basil, and

return the baking sheet to the oven. Roast for 10 minutes more, stir

again, and continue to roast until the vegetables are tender and browned,

about 5 minutes.

 

While the vegetables are roasting, bring a large pot of salted water to a

boil. Cook the pasta until al dente. Drain and serve immediately topped

with the roasted vegetables.

 

Notes: Roasted vegetables served on a bed of pasta puts a new spin on

classic food. Try them topped with a sprinkling of Parmesan or feta cheese.

 

To ensure even cooking and a pleasing appearance, cut all of the vegetables

into approximately 1-inch cubes or pieces. Seed the zucchini if it has a

very seedy center. Roasted vegetables are best served soon after baking.

IF you are not going to serve right away, just leave them on the baking

sheet. Do not put into a bowl. Hot roasted vegetables sitting in a bowl

together tend to steam and lose some of their special roasted texture.

 

Nutrition according to Moosewood per 26-ounce serving: 670 calories, 19.3

g protein, 17.6 g fat, 112.1 g carbos, 2.4 g saturated fatty acid, 0 mg

cholesterol, 1,222.9 mg sodium, 9.8 g total dietary fiber.

 

Typos by Brenda Adams <badams007

 

 

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