Pasta With Roasted Vegetables Vinegar Food

ROASTED VEGETABLE PASTA

Steps:

• Preheat oven to 450 degrees F. Put a large pot of lightly salted water on to boil.
• Toss zucchini, bell pepper and onion with 1 tablespoon oil in a large roasting pan or a large baking sheet with sides. Season with salt and pepper. Roast the vegetables, stirring every 5 minutes, until tender and browned, 10 to 20 minutes.
• Meanwhile, combine tomatoes, basil, garlic and the remaining 1 tablespoon oil in a large bowl. Season with salt and pepper.
• Cook pasta until just tender, 8 to 10 minutes. Drain and transfer to the bowl with the tomatoes. Add the roasted vegetables and toss well. Adjust seasoning with salt and pepper. Serve, passing feta cheese separately.

ROASTED VEGETABLE PASTA

Steps:

• Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.

VINEGAR ROASTED VEGETABLES

Steps:

• Place a rimmed sheet pan in the oven and preheat to 375 degrees F.
• Mix together the mushrooms, onions, peppers and cauliflower in a large bowl, then lightly drizzle with olive oil and sprinkle with some salt. Add the white vinegar and toss to combine.
• Pour vegetables and vinegar into the preheated sheet pan. Bake, rotating halfway through, until vegetables are tender and beginning to brown and the vinegar has evaporated, 15 to 20 minutes. Garnish with parsley.

PASTA WITH ROASTED VEGETABLES & VINEGAR

Steps:

• Preheat oven to 400 degrees.
• Combine scallions, bell pepper, zucchini, tomatoes, garlic, balsamic vinegar, olive oil and italian seasoning in a shallow baking dish.
• Bake at 400 degrees for about 30 minutes, stirring once, or until vegetables are tender.
• Toss prepared pasta with roasted vegetables and serve in warmed dish.

PASTA SHELLS WITH ROASTED VEGETABLES

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• In a large bowl, combine eggplant, artichoke hearts, oil, thyme, and rosemary. Toss to coat vegetables with oil and herbs. Arrange vegetables on prepared baking sheet and roast 15 to 20 minutes, until golden brown and tender, turning halfway through cooking. Remove vegetables from oven and set aside.
• Meanwhile, cook pasta according to package directions, drain, and return to cooking pot. Stir in roasted vegetables and roasted red peppers.
• Whisk together chicken broth, vinegar, mustard, salt, and pepper. Pour mixture over pasta and toss to coat. Stir in basil. Spoon mixture into shallow bowls and sprinkle Parmesan over top.

PASTA WITH ROASTED VEGETABLES & BALSAMIC VINEGAR

Steps:

• Combine scallions, bell pepper, zucchini, tomatoes, garlic, balsamic vinegar, and olive oil in shallow baking dish.
• Bake at 400 degrees for about 30 minutes (stirring once), or until vegetables are tender.
• Cook pasta in boiling water according to package directions.
• Drain hot cooked pasta and toss with vegetables and serve.

PASTA WITH ROASTED VEGETABLES

Steps:

• Preheat over to 475 degrees.
• Chop vegetables into 1 inch chunks; season with salt and pepper.
• Pour olive oil and chopped garlic over vegetables.
• Roast for 35 minutes.
• Scrape vegetables into sauce pan, add tomatoe sauce, and heat.
• Cook pasta until al dente.
• Serve hot and sprinkle with chopped basil and parmesan on top.

RUSTIC BAKED PASTA WITH ROASTED VEGETABLES AND SAUSAGE

Steps:

• Preheat oven to 400 degrees F. Place zucchini, onion, tomatoes (skin side down) and garlic cloves on large baking sheet, combine with olive oil and 1 tsp Italian spices and several grinds of freshly ground black pepper. Place in oven and set timer for 30 minutes. Turn zucchini slices and onions about halfway through.
• Meanwhile, place large pot of water on stove over high heat. When water is boiling, add kosher salt and pasta. Cook until pasta is about 3/4 done, approximately 8 minutes. Drain and set aside.
• Check vegetables after 30 minutes and remove from oven when nicely roasted. Set aside to cool. When vegetables are cool, remove peel from garlic cloves and roughly chop the other vegetables. Set aside.
• Combine ricotta, 8 ounces mozzarella, parmigiana cheese, eggs,1 tsp Italian spices and several grinds of freshly ground pepper in large bowl.
• Reset oven to 350 degrees F. In a large baking dish, combine roasted vegetables and pasta. Add sausage and tomato sauce. Top with cheese mixture and gently mix. Top with remaining mozzarella cheese and bake covered with aluminum foil for approximately 30 minutes. Remove foil and cook for another 15 minutes until cheese is bubbly and lightly browned on top.
• Serve to a hungry crowd.

PASTA WITH ROASTED VEGETABLES AND CREAM CHEESE

Steps:

• Slice peppers, onion and carrots.
• Toss with garlic, olive oil, salt, pepper and basil.
• Roast in a 375 degree oven for 45 min.
• Remove and set aside to cool.
• Boil pasta until al dente, drain (reserve 1/4 cup cooking water), set aside.
• In a large pan, melt butter, add bacon and cook until browned - 6 minutes or so.
• Add cream cheese, cream and roasted vegetables, stir until cream cheese is almost melted.
• Add pasta and parmesan.
• Stir together.

PASTA WITH ROASTED VEGETABLES, TOMATOES AND BASIL

Steps:

• Preheat oven to 450°F. Spray large roasting pan with nonstick spray. Combine red bell peppers, eggplant, crookneck squash and butternut squash in prepared pan. Drizzle with 2 tablespoons olive oil; sprinkle with salt and pepper. Toss to coat. Bake until vegetables are tender and beginning to brown, stirring occasionally, about 25 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
• Combine pasta, roasted vegetables, tomatoes and basil in large bowl. Add remaining 2 tablespoons oil, vinegar and garlic. Toss to combine. Season pasta to taste with salt and pepper, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on serving platter. Sprinkle with Parmesan cheese and serve.

PASTA WITH ROASTED VEGETABLES, TOMATOES, AND BASIL

Steps:

• Preheat oven to 450° F. Spray large roasting pan with nonstick spray. Combine red bell peppers, eggplant, crookneck squash, and butternut squash in prepared pan. Drizzle with 3 tablespoons olive oil; sprinkle with salt and pepper. Toss to coat. Roast until vegetables are tender and beginning to brown, stirring occasionally, approximately 25 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; reserve 3/4 cup cooking liquid.
• Combine pasta, roasted vegetables, tomatoes, and basil in large bowl. Add remaining 3 tablespoons oil, vinegar, and garlic. Toss to combine. Season pasta to taste with salt and pepper, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on platter. Sprinkle with Parmesan and serve. (Can be made 2 hours ahead. Cover and keep at room temperature.

PASTA WITH ROASTED VEGETABLES AND BALSAMIC VINEGAR

Steps:

• Combine green onions, bell pepper, zucchini, tomatoes, garlic, balsamic vinegar and olive oil in a shallow baking dish.
• Bake at 400 degrees for about 30 minutes (stirring once), or until vegetables are tender.
• Cook pasta in boiling water according to package directions.
• Drain hot cooked pasta and toss with vegetables, and serve.