Roasted Veggies with Pesto and Pasta

Honestly, the Mr. and two cherubs never tire of pasta.

They love it.

I, on the other hand, am not so crazy about pasta.

It's not a "love-hate" relationship,

I would describe more of a "take or leave" relationship.

If we are at an Italian restaurant, I search for something that sounds good,

and it's never a surprise if I don't order a pasta dish.

But let me camp there for a minute . . .

pasta is so cheap to serve, but restaurants charge a fortune for it!

It drives me c.R.a.Z.y!

Seriously!

That really may be the root of why I don't go nuts over spaghetti!

That, and it's served as "the cheap food" when you're trying to feed a crowd.

Pasta -- my family loves it!

Monday night, I'm staring at everything in the fridge and thinking, "what to have for dinner?"

Then I remembered the homemade pesto sauce I have stored in the freezer.

And the pasta noodles I just purchased.

I knew my girl cherub and Mr. were going to be happy with me!

I made roasted veggie pesto pasta.

I have to say -- I know it tasted good,

because even I liked it!

This is an easy recipe in that you're going to use whatever you have on hand.

Don't you love recipes like that?

I do!

Select your veggies.

Use whatever pasta you have.

Lightly coat with your favorite pesto sauce.

Top with some shaved parmesan.

Dinner is done!

Roasted Veggies with Pesto and Pasta

Wash and chop desired veggies. I used:

broccoli
red peppers
onions
whole garlic cloves, peeled
asparagus
cherry tomatoes
zucchini

Olive oil
Italian seasoning
pasta
pesto sauce
parmesean cheese

Preheat oven to 400 degrees.

Line a rimmed cookie sheet with foil. Place veggies on cookie sheet in a single layer and lightly drizzle with olive oil and toss veggies to coat.

Bake veggies in the oven until roasted; about 30 - 45 minutes, but this will depend on how full you filled the cookie sheet and how large you chopped the veggies

Allow the veggies to cook about 15 minutes, then begin to cook the pasta.

Once the pasta is cooked, drain the pasta and place in a large bowl.

Scoop the cooked veggies on to the hot pasta and spoon desired amount of pesto sauce onto the veggies and gently, but thoroughly toss to coat.

Using a carrot peeler, shave a bit of fresh parmesan cheese on top of the pasta.

Serve while hot.

Comments

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