Meatless Monday!: Baked Penne with Roasted Vegetables. 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. Roasting these out-of-season vegetables intensifies their flavors, bringing the best out of even the puniest squash. Just slice and cube your favorites until they fill a half baking sheet, and toss them with olive oil, garlic and seasonings. But then what do you do with all that goodness? You can … •Use them to fill an omelet. •Toss them with couscous and feta. •Pile them on top of a big bowl of grits. •Mix them with your spaghetti. •Scatter them on top of a pizza. •Use them to jazz up a veggie side, like these French String Beans.
•Spoon them over a twice-baked potato. •Make quesadillas! Or, you can try this Baked Penne with Roasted Vegetables. My Lasagna Recipe. Chicken pasta with basil, parsley and caper sauce — Healthy Food Guide — Recipes. Penne with lamb, olives and spinach — Healthy Food Guide — Recipes. Instructions Instructions and steps: Step 1 Cook penne following packet instructions.
Drain. Set aside. Step 2 Heat a non-stick pan over a medium heat. Step 3 Add wine. Step 4 Toss hot pasta with mince sauce. About this Recipe Photography: André Martin Full ingredient list: 400g wholemeal penne pastaolive oil spray1 onion, finely chopped2 cloves garlic, crushed400g lean lamb mince1/3 cup (80ml) red wine400g can chopped tomatoes1/3 cup sliced, pitted olives1 small bunch spinach, trimmed, leaves shredded Nutritional information (per serve) Nutrition information is given per serve*NS: not specified Copyright (c) Healthy Food Media Limited. Pasta with Garlic Roasted Broccoli ~ Recipes by Amanda's Cookin. 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. I love the addition of walnuts in this dish. It’s simple and tasty, but I think it needed a little something extra. Pasta with Garlic Roasted Broccolislightly adapted from Annie’s Recipes printable version 6 cups broccoli florets2 garlic cloves, finely chopped1/2 cup chopped walnuts1/2 teaspoon salt1/4 teaspoon freshly ground pepper3 tablespoons extra virgin olive oil1 pound rotini pasta1/2 cup chicken broth2 tablespoons unsalted butter1/4 cup freshly grated Parmesan cheese.