It’s been cold and gray for days on end here, and that has me craving vegetables. Not sensible wintry root vegetables but bold, bright, summery, grows-in-the-sun vegetables. Sunshine-get-in-mah-belleh vegetables. Red peppers and zucchini and summer squash. Vegetables that are notta so hotta right now. Unless you roast them.
Instructions Instructions and steps: Step 1 Cook pasta following packet directions until al dente. Step 2 Meanwhile, process basil, parsley, capers, juice and oil in a food processor to a thick sauce.
Instructions Instructions and steps: Step 1 Cook penne following packet instructions. Drain.
I’ve been making a lot of pasta without red sauce lately. I still like red sauce, but have grown pretty tired of the same old same old, so trying recipes with broth or olive oil based sauces has been wonderful. Hubby won’t eat a white sauce, so Alfredo is out. This particular recipe is a little different than any of the others I’ve tried. It calls for roasting the broccoli in the oven then at the end tossing in broth and cheese with the hot pasta. I’ll try anything (well, almost anything) once.