Thursday, April 2, 2009

Whole Wheat Penne with Roasted Spring Veggies

I based this dish on a recipe I found online. Mundo loved it! It's a great way to take advantage of the veggies that are available this spring. The pasta is simple, yet it tastes like it took a long time to make. I made it in under 30 minutes from start to finish.

1 large red bell pepper, halved and pressed down with your hand to flatten it
1 zucchini, sliced length wise into 1/4 inch strips
2 portobello mushroom caps
1/2 a bunch of asparagus, ends snapped off
4 tbsp olive oil, divided
1 tbsp balsamic vinegar, divided
3/4 tsp kosher salt, divided
1/2 tsp ground pepper
8 oz whole wheat penne, cooked according to package directions- reserve 1/2 cup of cooking liquid
2 cloves of garlic, chopped
Zest of 1/2 a lemon
1/4 cup chopped fresh basil
1/4 cup shredded Parmesan (pre-shredded is available with the rest of the shredded cheese)

Preheat oven to 425 degrees. Lay prepped veggies on a cooking sheet (bell pepper, zucchini, mushrooms, asparagas). Drizzle with 2 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Toss to coat and then lay them flat on the cookie sheet. Place the mushrooms gill side up and drizzle the inside of each with 1/2 tbsp balsamic vinegar. Bake for 8 minutes, then remove the asparagus. Flip over the rest of the veggies and cook about 4 minutes longer, until the zucchini begins to caramelize on the second side. Slice the bell peppers into strips about one inch wide. Cut into squares. Slice the zucchini strips into one inch pieces. Cut the mushrooms into 1/4 inch slices and then cut down the middle, halving the slices. Cut each piece of asparagus into three pieces. Place all of the veggies in a large bowl. Add the freshly cooked pasta with the reserved cooking liquid. Heat the garlic in a small frying pan in 2 tablespoons of olive oil. Pour over the pasta. Add the lemon zest, basil, 1/4 tsp freshly ground pepper and 1/4 teaspon kosher salt (more if needed) and the parmesan cheese. Toss together and serve. Serves 6.