Sunday, April 24, 2011

Roasted Vegetable Pasta

Any way to incorporate more vegetables into your diet is a major plus in my book. If you don't like vegetables I personally think that you need to experiment with how you prepare them! I also eyeballed the veggies in this recipe and added a few too many tomatoes for my preferance.

Cups sliced Mushrooms
fresh or frozen asparagus cut into inch to inch and half pieces
small onion, coarsely chopped
2 TBS Olive Oil
2 Garlic Cloves minced
1/2 Tsp Red Pepper Flakes
Cherry tomatoes
1/2 Cup White Wine (I used a chardonnay)

Preheat oven to 450* F

Toss mushrooms, asparagus, broccoli, onion, garlic, olive oil and red pepper flakes together. Place in a roasting pan, and roast 20 minutes or until mushrooms are tender and begin to brown, stir occasionally to prevent burning/sticking.

Add tomatoes to the pan and roast about 7 to 10 more minutes.

Transfer vegetables to a bowl. Add wine to roasting pan stirring to pull up any bits that are stuck to the bottom of the pan. Place pan on a burner over medium heat and simmer 2-3 minutes or until wine has evaporated by half. OR return pan to the oven for about 5 minutes and let the wine "cook off"

Cook pasta according to directions. Drain pasta reserving 1/2 cup cooking water. Add the reserved water to the wine mixture in the roasting pan.

Mix wine mixture, pasta and vegetables and reheat until heated through (if it has gotten cold). Season with salt and pepper if desired and enjoy!

This dish was so tasty and fresh! It had a hint of.. Asian flavor perhaps? EIther way it was so so good, and I felt so light after eating!


  1. Oooh. This looks really good.

  2. Thanks Sarah! It was so good, it was delightful as left overs as well! So much flavor for such a simple dish