Roast Vegetable Pasta

Monday, May 18, 2009

This ended up being such a yummy, easy, pretty dinner, I know you want to make it. I got the idea from my friend, Angela, but there's no actual you can't mess it up! My favorite.

Okay, first roast your veggies. I chopped up asparagus, red bell pepper, yellow crew neck squash and I quartered an onion because that's what I had. I think any combo would be good as long as you do the onion. Love onions.

Spread them on a cookie sheet, drizzle with olive oil and a splash of balsamic vinegar and mix with salt and pepper. Broil for about 10 minutes stirring LOTS. Just don't leave the kitchen.

Then I dumped them on a pound of penne (Angela used orzo) and added some cut up baked chicken breasts and feta cheese. I used the "Mediterranean" flavor with sun dried tomato.

This was so good! Everyone, except Ellie, loved it. But it's still good for picky little pains because, as every mom knows, they can have the noodles plain with butter and parmesan.

2 Responses to “Roast Vegetable Pasta”

  1. That looks super yummy. I was just trying to decide what to make for dinner... ha-ha. Cut blog design!

  2. Shelley, BEST new spinach salad recipe:
    large bowl washed spinach leaves
    buffalo mozerella, cubed
    1 lb. mini shell pasta, cooked and cooled
    grape tomatoes (love it with yellow ones)
    celery, chopped fine
    green onions, chopped fine
    Toss with fav Italian vinagrette and shaved Parmesan. LOVE Brandy


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