Monday, June 27, 2011

Penne with Roasted Vegetables, Mint and Ricotta

This is an easy and light dish that I like to make in the summer.  I'll apologize in advance for the fact that I do not provide precise measurements.  You don't need them--just wing-it!

  • assorted fresh vegetables (I used: 1 zucchini, 1 Vidalia onion, 1 eggplant and 1 bunch asparagus)
  • olive oil
  • salt and pepper
  • 1 lb. whole wheat penne or other whole wheat pasta
  • fresh mint
  • ricotta
Cube the vegetables and lay them on a large cookie sheet.  Coat them with the olive oil and season with salt and pepper.  Roast on 425 until soft.  The cook time will depend on how crowded the vegetables are on the cookie sheet and how small you cubed them.  I roasted these for about 40 minutes.

Cooke the pasta al dente.  I don't always serve the pasta warm--sometimes it is room temperature.  It is good either way.  In fact, during the hot summer months, you might prefer that it not be piping hot.

Drain the pasta and put it back into the pot in which you cooked it.  Mix in the roasted vegetables and the mint.  Add more olive oil and/or salt and pepper to your liking.  Plate it.  Put a dollop of ricotta on the top.  Voila.  An easy and healthy way to utilize your farmers' market vegetables.  This dish serves 3-4 people.

Bon Appetit!


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