"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
Directions - 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)
- 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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