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Baked Vegetable Pasta

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Ingredients
  Bow tie pasta 1 Pound
  Grape tomatoes 10 1⁄2 Ounce
  Sweet red peppers 2
  Sweet yellow peppers 2
  Scallions 1 Bunch (100 gm), chopped
  Fennel bulbs 3
  Pitted kalamata olives 1 Cup (16 tbs)
  Basil 1 Bunch (100 gm), roughly torn or chopped
  Minced garlic 2 Clove (10 gm)
  Olive oil 1⁄2 Cup (8 tbs)
  Red wine vinegar 1⁄3 Cup (5.33 tbs)
Directions

Preheat oven to 500F.

Cut peppers in half and remove seeds and pith. Cut up fennel into large chunks. Set all vegetables on a roasting pan. Coat the vegetables very generously with olive oil and a good sprinkling of kosher salt and freshly cracked pepper. Roast for about 45 minutes, shifting vegetables around a few times during roasting. Peppers should look blackened.

Remove roasted vegetables and put them in a large bowl covered with plastic wrap to sweat. (A paper grocery bag that is closed well will also do the trick.) After the vegetables have “sweated” in the bowl for about 10 minutes, remove the skins of the peppers… they should fall right off. Discard the skins.

Boil pasta in salted water. Drain and set aside when done. Give the pasta a nice coating of olive oil as it sits.

Combine cooked pasta, all roasted vegetables, basil, olives, scallions, and minced garlic in a large bowl. Add vinegar and olive oil, generously season with salt and freshly cracked pepper… Mix well.
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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Method: 
Baked
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4
If you cannot do without your pasta, check out this Baked Vegetable Pasta. This dish ensures that you increase your health quotient further by adding vegetables and baking it with your pasta. It is such a simple and delicious dish that you will want to make it more often.

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