Saturday, September 26, 2009

Roasted Vegetable and Ricotta Pasta

Prepare 1-2 pans of vegetables for roasting--carrots, red peppers, mushrooms, zucchini, yellow squash, eggplant, etc.--by cutting them up and tossing them with olive oil, salt, and pepper. Roast in a single layer at 400 for about 45 minutes.

Meanwhile, stir 1 c. freshly grated Parmesan cheese, 1 egg, and a half to a full container of ricotta cheese together, with a little minced parsley if you have it.

After the vegetables have roasted for 45 minutes, remove them from the oven and dollop your cheese mixture onto them in random blobs. Return to oven for 15 minutes.

Meanwhile, cook up a pot of whole wheat penne or rigatoni. And if you need to use it up, you can crisp up 6-8 slices of bacon, then crumble.

To serve, plate the pasta, then scoop out a serving of vegetables with cheese. Top with crumbled bacon.

To her suggested vegetables, I added halved grape tomatoes and whole garlic cloves. I've also made up a pot of white rice and served the veggies over top of that rather than pasta and it is extremely delicious!

1 comment:

Paulina said...

This looks so good! I love cheese and am always looking for a new way to prepare my veggies.