Monday, August 19, 2013

Lauren Lately: Roasted Summer Vegetable Pasta

"Lauren Lately" is a series featuring the latest quick meals in my rotation when I cook but don't necessarily create a blog-worthy meal. 
  
This is my new midweek staple. It's barely a recipe and so easily uses up all those summer squash in your crisper.  Make it the next time you are long on squash or tonight for a easy mid-week meal. And the little hand grabbing at the vegetables is pretty cute too. Yes, I am biased, but who doesn't love a blurry chubby wrist?

Roasted Summer Vegetable Pasta 
Ingredients  
  • 3 - 4 cups of one-inch cubed summer vegetables such as zucchini, peppers, eggplant, carrots and/or tomatoes
  • 1/2 cup of white wine
  • 1 cup tomato sauce
  • 1/2 - 3/4 cup of shredded mozzarella
  • 1 teaspoon dried thyme, basil or oregeno
  • Olive Oil
  • Salt & Pepper  
  • 1/2 pound of pasta
  • Chili oil (optional) 
Directions 
  • Lightly coat all the diced vegetables in oil, salt, pepper and dried herbs.  Toss with the white wine, and roast in a deep dish or pan at 425 for 35 minutes, stirring once.
  • Meanwhile, cook 1/2 lb of pasta according to instructions, drain and set aside. 
  • Tear up the chunk of mozzarella into bite size pieces.  
  • Remove the veggies from oven, toss in the cooked pasta, 1 cup of sauce, the shredded cheese and if you wish a 1 - 2 tablespoons of chili oil, toss to mix.
  • Bake for 5-10 minutes until the cheese melts. 
  • If desired, top with more chili oil, then enjoy!

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