I made a tasty pasta the other night and it was so easy! I started to follow a recipe from this book, but, as usual after I started, realized I didn't have all the ingredients. So, I'll say I was "inspired" by the recipe instead! Sometimes I think recipes get bogged down in themselves anyway; I mean, do we really need to be told the exact length to cut our vegetables? Come on, just cut to the size you want to eat them. Anyway, this is what I did...
Preheat the oven at 450 degrees.
Start a pot of boiling water for your pasta.
Cut up vegetables. Ones I had on hand were: zucchini, red bell pepper, onion, mushrooms, beans, and potatoes.
As I cut them up, I put them in a bowl. Once finished, I poured a little olive oil on, added some Herbs de Provence, and salt and pepper.
Spread them out on a baking sheet and put in the oven. I stirred them around every 10 minutes or so.
While that's cooking, I chopped up several cloves of garlic and set them aside and grated some parmesan cheese. I also halved some cherry tomatoes.
When the potatoes (or your "hardest" vegetable) were almost done, I added the pasta to the boiling water and cooked for the length of time on the package directions. Use whatever pasta you like. We had penne on hand.
I lightly sauteed the garlic with a little olive oil.
Now, put it all together.
Drain the pasta and put in a bowl. Add the roasted vegetables, fresh tomatoes, sauteed garlic and parmesan. Stir it up and serve. Season more if you like.
OK, pretty easy, huh?
Want the even easier directions?
Put all together.