Saturday, March 12, 2011

Roasted Veggie Pasta

This is a Jamie special. It's wayyy better if she comes to your house and makes it for you. (am I missing anything Jamie?)

Italian vegetables (I use sweet onion, zucchini, squash, mushrooms)
1/2 box of pasta (about half a pound). I like the size that is easily picked up by chubby little fingers.
2 cups of Italian cheese
salt and pepper
Italian seasoning

1. First roast your veggies. Cut them up and toss them in olive oil, salt, pepper, and Italian seasoning.
Roast at 425 for about 30 minutes.
**Some veggies roast slower than others (onions) so check them and take out the faster ones early
**I always wish for more vegetables when I make this - they shrink up pretty good, so don't be afraid if it looks like you have too many veggies.

2. When there is about 15 minutes left of roasting, start your pasta water and cook the pasta.

3. Toss the pasta, veggies, and 2 cups of cheese together. Spread it out on the baking sheet (that is lined with tin foil for easy clean up), maybe sprinkle on some parmesan cheese, and bake at 350 for about 10-15 minutes (until the cheese is melty and bakey).

I love when the kids play nicely while I make dinner. Here Evan is crying, trying to get away, and Avery is having fun trying to tackle him to the floor.

1 comment:

jamie k said...

mmm...i haven't made that in a while. i usually do red pepper too.

---i know the original recipe called for tomato/spaghetti sauce in the mix, but i think it's better without (but just in case somebody wanted more stuff in it).