Sockeye Popeye Pasta With Roasted Vegetables Recipes

BAKED PENNE WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F.
• On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
• In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
• Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

PASTA SHELLS WITH ROASTED VEGETABLES

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• In a large bowl, combine eggplant, artichoke hearts, oil, thyme, and rosemary. Toss to coat vegetables with oil and herbs. Arrange vegetables on prepared baking sheet and roast 15 to 20 minutes, until golden brown and tender, turning halfway through cooking. Remove vegetables from oven and set aside.
• Meanwhile, cook pasta according to package directions, drain, and return to cooking pot. Stir in roasted vegetables and roasted red peppers.
• Whisk together chicken broth, vinegar, mustard, salt, and pepper. Pour mixture over pasta and toss to coat. Stir in basil. Spoon mixture into shallow bowls and sprinkle Parmesan over top.

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.

PASTA WITH VEGETABLES

Steps:

• Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
• Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.
• While rotini is cooking heat oil in a frying pan and saute red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.
• Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.

POPEYE PASTA WITH FETA CHEESE

Steps:

• Cook pasta in boiling water and first amount of salt in a large uncovered pot or Dutch oven for 6 minutes until tender but firm. Drain. Return to pot.
• Add first amount of olive oil. Toss. Keep warm.
• Meanwhile, saute tomato and garlic in second amount of olive oil in large frying pan for about 2 minutes until tomatoes have released their juices.
• Add next 6 ingredients. Heat and stir for about 1 minute just until spinach is wilted and heated through.
• Pour over pasta. Add feta cheese. Toss well.
• Note: In place of fresh marjoram, you could replace with 3/4 teaspoon dried marjoram and you can replace garlic cloves with 3/4 teaspoon garlic powder.

PASTA WITH ROASTED VEGETABLES

Steps:

• Preheat over to 475 degrees.
• Chop vegetables into 1 inch chunks; season with salt and pepper.
• Pour olive oil and chopped garlic over vegetables.
• Roast for 35 minutes.
• Scrape vegetables into sauce pan, add tomatoe sauce, and heat.
• Cook pasta until al dente.
• Serve hot and sprinkle with chopped basil and parmesan on top.

ROASTED VEGGIE PASTA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
• In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.

ROASTED VEGGIE PASTA

Steps:

• In a large bowl, combine the first six ingredients. Transfer to two greased 15x10x1-in. baking pans. Bake at 450° for 20-25 minutes or until crisp-tender; set aside. Reduce heat to 350°., Cook pasta according to package directions; drain. Add the fontina cheese, cream, tomatoes, 1/4 cup Parmesan cheese, garlic, salt and pepper to the pasta. Stir in vegetable mixture. , Transfer to a greased 13x9-in. baking dish (dish will be full). Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 25-30 minutes or until bubbly.

PASTA WITH ROASTED VEGETABLES AND CREAM CHEESE

Steps:

• Slice peppers, onion and carrots.
• Toss with garlic, olive oil, salt, pepper and basil.
• Roast in a 375 degree oven for 45 min.
• Remove and set aside to cool.
• Boil pasta until al dente, drain (reserve 1/4 cup cooking water), set aside.
• In a large pan, melt butter, add bacon and cook until browned - 6 minutes or so.
• Add cream cheese, cream and roasted vegetables, stir until cream cheese is almost melted.
• Add pasta and parmesan.
• Stir together.

SOCKEYE POPEYE PASTA WITH ROASTED VEGETABLES

Steps:

• Preheat oven to 400. If you buy your smoked salmon vacuum packed and refrigerated like I do, then place the salmon on top of the stove so the heat from the oven will warm it up while the vegetables are roasting.
• Combine the pearl onions, cherry tomatoes, cubed eggplant, whole garlic cloves, capers, and olives in a large cast iron or calphalon skillet coated with olive oil.
• Toss the vegetables a bit and try to arrange them so as many vegetables as possible make contact with the skillet.
• Pop into the oven and roast them for about 20-30 minutes until they are roasted well.
• Prepare pasta and drain very well. Add about a TB of olive oil and the baby spinach leaves and flaked salmon to the hot pasta and toss. This will just slightly wilt the spinach. Cover so it stays warm.
• When the vegetables are roasted then pour them and any juices or oil that is left in the skillet in with the pasta.
• Toss again and sprinkle generously with black pepper. I doubt you will need any more olive oil but if your pasta is dry then add some more if you need to. Serve on a pretty plate with a lemon wedge for sprinkling.
• There you have it.