Monday, June 25, 2012
vegetables and pasta
I was over at Miss Moneypenny's Saturday evening, and she cooked something the world should know about. (Or maybe it already does, and I was the last one to find out.) One great thing about it is it's real simple -- "EZPZ" as Ms. Moneypenny herself puts it. Another is how it tastes, and a third is that it's comfort food.
Use whatever kind of vegetables you want; tonight I'm using Roma tomatoes, an yellow onion, red bell pepper, broccoli, mushrooms, and zucchini. I'll cut em up bite size and toss em in a bowl with olive oil and spices, then dump em onto a pizza pan to bake at 400 for half an hour.
While that's goin on cook up your pasta in an amount appropriate for the number of food eaters on hand. After you drain it mix in a bit of pesto. Have a nice pile of Parmesan cheese grated, and after mixing vegetables & pasta together, top it with cheese while it's still very hot. The cheese will then melt. Yum, yum.
As you can see, it's a totally flexible recipe. Just pick whatever vegetables ring your bell, those can and should vary. If you're a garlic person, I don't know when or how you'd put the magic in. Maybe roast the cloves with the vegetables, then put em through a press?