I love food. So much.
I saw something on Pinterest awhile back that made me laugh because it was so very true for me - the pin was about getting a significant tattoo, something you love. And this person used a magic marker and wrote the word 'food' on her wrist.
That is me. I would do that.
And this particular meal is one of my favorites - it is so simple, but so good.
An amazing thing happens when you roast different vegetables in olive oil, a little salt and pepper, and then mix them with cooked pasta. It is full-on delicious. You won't even miss having any meat.
(As you might have noticed, I tend to feature quite a few meatless recipes. Don't get me wrong - I do love me some fried chicken and every once in awhile a perfectly grilled steak is a marvelous way to end the week, but in general I eat very little meat. I have quite a few reasons for this, some of which I'll get into in a later post. In the meantime, enjoy this robust meal!)
Roasted Vegetables & Pasta
adapted from The Kitchy Kitchen's recipe
1 cup butternut squash, peeled and chopped
1 cup potatoes with skin left on, chopped
1 red onion, sliced
2 tablespoons olive oil, plus more for drizzling
1 cup cherry tomatoes, halved
1 garlic clove, minced
1/2 cup fresh basil, shredded
8 oz. dry pasta
salt & pepper to taste
1. Heat oven to 425 degrees. Combine the butternut squash and the potatoes. Using a heavy drizzle of olive oil, combine them until all pieces are coated. Sprinkle with salt and pepper to taste.
2. Spread the squash and potatoes onto a large baking sheet. Roast for 40-45 minutes; halfway through roasting, flip the vegetables to ensure they are cooking evenly. Remove from oven when vegetables are crisp at the edges.
3. If you have enough room in your oven, you can roast the butternut squash and the potatoes at the same time as the onions. HOWEVER, the onions only need to be roasted for about 25 minutes so be sure to time things accordingly. Coat the onions with a heavy drizzle of olive oil and season with salt and pepper. Spread evenly onto a baking sheet and roast.
4. Cook the pasta until al dente or according to package directions.
5. While the pasta cooks, heat a large saute pan over medium heat. Add the olive oil and allow to warm for a minute or two. Add the cherry tomatoes.
6. After one minute, add the minced garlic. Cook for about 2 minutes.
7. Add the roasted vegetables, stirring to combine.
8. Add the basil and stir.
9. Using a slotted spoon, add the cooked pasta to the saute pan. The residual water on the pasta will create a light sauce.
10. Combine well and remove from heat. Enjoy warm.
The original recipe calls for a drizzle of balsamic vinegar, but I find that I like the robust flavors well enough on their own. I also think that a few shavings of Parmesan would be nice.
Happy Monday, friends! Here's to a good, home-cooked meal!
Sites I Dig
The Road is Home
The Seed & Plate
Sharon Covert Photography
The Define School
The Noisy Plume
Sarah Gee Photography
Fox & Owl Studio
The Stork and The Beanstalk
Mellow Yellow Photography
A Simple Little Journal
What I've Been Reading
The Girls by Emma Cline
A Land More Kind Than Home by Wiley Cash
Dark Places by Gillian Flynn
Never Broken by Jewel
Hold Still by Sally Mann