Pasta w/Lemony Roasted Spring Vegetables
- Annie B. Bond
- May 8, 2005
- 7:28 pm
Here is a recipe that uses simple, fresh seasonal ingredients, appeals to both our senses and our waistlines, and is simple to make. Now thatís the ticket after a long, hard day at work! Not only that, the colorful ingredients are rich in health-promoting nourishment, and they can be varied to suit your palate and that of your family.
You wonít miss rich, buttery sauces when you taste a vibrant, colorful mouthful of this great pasta dish instead. Here is the recipe:
1 pound of your favorite pasta
For the Roasted Vegetables:
4 cups total of any or all of the following–
Asparagus, cut into 1 1/2-inch lengths
Leek, white part only, cut into 1-inch rounds
Scallions, white and green parts, cut into 1 1/2-inch lengths
Baby patty pan squash or zucchini, cut into 1/2-inch chunks
1/4 cup olive oil
Coarse salt and freshly-ground black pepper, to taste
1 tablespoon freshly-squeezed lemon juice
For the Sauce:
1/2 cup white wine or good-quality vegetable broth
2 tablespoons freshly-squeezed lemon juice
2 tablespoons fresh dill, finely minced, or 1 teaspoon dried
1. Preheat oven to 450F. Place the vegetables in a large bowl and drizzle with olive oil and lemon juice, sprinkle with coarse salt and freshly-ground pepper, and toss to coat. Arrange in a single layer in a deep-rimmed baking pan. Bake approximately 20 minutes, tossing once, until vegetables are lightly browned and tender. Remove from oven.
2. In a saucepan, heat the wine or broth along with the lemon juice and dill. Add roasted vegetables and stir to mix thoroughly.
3. Meanwhile, cook the pasta according to package directions until al dente. Drain, reserving 1/2 cup of the pasta cooking water to add to sauce if it is too thick.
4. Place cooked pasta in a large serving bowl. Top with roasted vegetable sauce and serve immediately.
By Annie B. Bond
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