Tuesday, June 2, 2009

Summer Veggie Pasta

 Flavorful, Easy & Healthy!

2 Pints Cherry Tomatoes; Sliced
1 Small Bell Pepper Red or Yellow; Chopped
1 Large Zucchini, Chopped
2 Cloves Garlic, Chopped
Couple Sprigs of Thyme
Olive Oil
Salt and Red Pepper Flakes

3 slices bread
1 Bunch Fresh Parsley
1/4 Cup Grated Parm
1 Clove Garlic
Smidgen of Red Pepper Flakes

1 Package (1 Lb.) Rotini Pasta Reserve Some Pasta Water
Salt and Olive Oil

Preheat oven to 350
In a 8x8 dish butter the bottom and sides
Place tomatoes, pepper, zucchini and garlic in bowl
Toss with good amount of olive oil to coat and sprinkle with salt and some red pepper flakes
Place in buttered dish

In a food processor add bread, garlic, parm, and parsley and pulse until combined and made into bread crumbs.
Place on top veggies and drizzle with more olive oil.
Place in oven for 30 min.

In the mean time boil 4 quarts of water and salt and drizzle olive oil
Add pasta
Cook till al dente
Reserve Pasta Water

When the veggies are ready place drained pasta in large dish and toss with the veggie mixture
You may want to add some pasta water to make a sauce I usually add about 1/4 - 1/2 cup depending how dry it is. Sprinkle with more parm.
Serve with crusty bread becuase you may want to lick the bowl!

It does make a lot for David and I. The left overs are even better. Its delish hot and cold. Even better heated up and tossed with some sauted chicken for a quick meal.