Roasted Vegetables With Garlic And Pasta Recipes

ROASTED VEGETABLE PASTA

Steps:

• Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.

PAULA WOLFERT'S ROASTED VEGETABLES WITH GARLIC AND HERBS

Steps:

• Set an oven rack in the upper middle position. Preheat the oven to 400 degrees. Oil a large baking dish (such as a 13-by-11-by-2-inch lasagna pan).
• Spread half the tomatoes on the bottom of the dish. Scatter the potatoes, onions, zucchini and celery on top. Lay the remaining tomatoes over the vegetables. Sprinkle with the garlic, salt, pepper and herbs and drizzle with oil. Bake the dishes for 30 minutes. Remove it from the oven; stir carefully to redistribute the vegetables, then bake for another 30 to 40 minutes without disturbing. Serve hot or lukewarm.

SHEET PAN ROASTED VEGETABLES

Steps:

• In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

ROASTED VEGETABLE PASTA

Steps:

• Preheat oven to 450 degrees F. Put a large pot of lightly salted water on to boil.
• Toss zucchini, bell pepper and onion with 1 tablespoon oil in a large roasting pan or a large baking sheet with sides. Season with salt and pepper. Roast the vegetables, stirring every 5 minutes, until tender and browned, 10 to 20 minutes.
• Meanwhile, combine tomatoes, basil, garlic and the remaining 1 tablespoon oil in a large bowl. Season with salt and pepper.
• Cook pasta until just tender, 8 to 10 minutes. Drain and transfer to the bowl with the tomatoes. Add the roasted vegetables and toss well. Adjust seasoning with salt and pepper. Serve, passing feta cheese separately.

OVEN-ROASTED VEGETABLES WITH GARLIC

Steps:

• Preheat oven to 400°F. Mix first 7 ingredients in large roasting pan. Drizzle with oil and butter and toss to coat. Roast vegetables until golden and tender, stirring occasionally, about 1 hour 20 minutes. Season with salt and pepper. Transfer vegetables to platter and serve.

GARLICKY ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place broccoli, onion, potato, bell peppers, onion, green beans, Brussels sprouts, mushrooms, and garlic in a baking dish; add pepper, salt, and lemon juice. Toss with olive oil.
• Roast in the preheated oven until tender, about 20 minutes, stirring halfway through cooking time.

PASTA WITH ROASTED VEGETABLES AND GARLIC BROTH

Steps:

• Preheat oven to 400°F. Mix first 6 ingredients in large bowl. Spread vegetables and garlic on baking sheet. Sprinkle with salt and pepper. Roast until just tender, stirring occasionally, about 30 minutes.
• Peel garlic and place in medium saucepan. Add broth and simmer until reduced by half, about 10 minutes.
• Combine roasted vegetables, garlic-broth mixture, cheese, basil and pasta in large pot. Toss over low heat until sauce coats pasta but remains slightly soup-like. Season with salt and pepper.

ROASTED GARLIC AND VEGETABLE SOUP WITH PASTA

Steps:

• Preheat oven to 400.
• Allow garlic to sit for 15 mins.
• Then wrap garlic in foil and place in a small casserole.
• Bake 45 to 50 mins or until soft when squeezed.
• Warm oil in a soup pot over med heat.
• Add onions and peppers.
• saute 5 mins, add broth, water, carrots, tomato paste, basil and blk pepper.
• Bring to a boil, reduce heat and cover, simmer 10 mins.
• Remove 1 cup liquid.
• Mash garlic into the liquid.
• Stir into the pot.
• Add escarole (greens) and simmer 7 mins.
• Add broccoli, cover and turn off heat.
• Cook the pasta according to package directions.
• Drain and stir into the soup.
• Adjust seasonings.
• Pour into bowls and pass the parmesan!

ROASTED VEGETABLES WITH GARLIC AND PASTA

Steps:

• Preheat oven to 375 degrees.
• Combine all vegetables in a large roasting pan sprayed with non-stick cooking spray.
• In a small bowl, blend 2 Tbsp balsamic vinegar, oil, garlic, salt, pepper and Italian seasonings. Pour the blended ingredients over the vegetables and toss until covered well.
• Roast in oven for 45 minutes, stirring twice.
• While roasting vegetables, cook pasta according to package directions. Drain well.
• Remove vegetables from oven and pour the remaining balsamic vinegar over the vegetables.
• In a large bowl, toss together cooked pasta, roasted vegetables, chicken, and chicken broth.
• Serve with crumbled feta cheese or grated Parmesan cheese over top.