Pasta tossed with warm roasted vegetables

 

There’s nothing like pasta after a long day at work. And when you have a favorite dish that you can throw together in 30-40 minutes’ time, well, that’s priceless. Here’s mine, using some of my favorite veggies, prepared in my favorite manner. Roasting vegetables is effortless cooking that delivers maximum return. Select your favorites, and enjoy a comforting meal at the end of your day. (I added some leftover chicken to this dish, but that’s totally optional) Enjoy!

Pasta tossed with warm roasted vegetables

2 dozen brussel sprouts, tough ends cut off

1 head of cauliflower, separated into flowerettes

4 tablespoons extra virgin olive oil

salt and pepper, to taste

1 shallot, sliced

1 pound of pasta (you choose – spaghetti, penne, fusilli – all work well)

1/4 cup sun-dried tomatoes packed in oil, drained and patted dry of oil

1 cup vegetable broth

1/4 cup balsamic vinegar

1/4 cup parsley, chopped

1/4 cup shredded soy parmesan

Preheat the oven to 425 degrees F. Toss the brussel sprouts and cauliflower in a large bowl with 3 tablespoons olive oil, salt, and pepper, and then spread out in a single layer in a large baking pan. Roast in oven for approximately 30 minutes or until nicely browned, stirring and turning the veggies about mid-way through the roasting process.

While the veggies are roasting, saute the shallots in the remaining tablespoon of olive oil in a small saute pan, until softened and lightly golden. Set aside.

Place the uncooked pasta into a pot of boiling water, and cook according to instructions. Drain when al dente.

In a large bowl, place your cooked pasta and add in the roasted veggies and the sauteed shallots. Add the sun-dried tomatoes, broth, balsamic vinegar, parsley, and soy cheese. Toss everything together until well-coated, and serve. Makes 4 servings.

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