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Pasta Primavera with Roasted Vegetables




Source of Recipe


The Mediterranean Vegan Kitchen by Donna Klein


Recipe Introduction


Pasta Primavera with Roasted Vegetables & Basil
Everyone loves pasta primavera, but the following recipe using roasted
vegetables seems to get especially rave reviews. Delicious at room
temperature, it's ideal buffet or picnic fare.

Makes 6 main-course or 8 pasta-course or side-dish servings

Ingredients

· 1/4 cup extra-virgin olive oil (try to cut it down a little if
you can)
· 4 cloves garlic, finely chopped
· 1 medium red bell pepper, cut into 3/8-inch strips
· 1 small yellow zucchini, cut in half crosswise, then cut
lengthwise into 3/8-inch strips
· 12 baby carrots (or 4 regular size carrots), peeled and cut
into 1/2-inch strips
· 8 thin stalks asparagus, trimmed and cut into 2-inch lengths
· 1 pound fresh plum tomatoes, seeded and cut into small pieces
· Salt and freshly ground black pepper, to taste
· 1/2-inch cup vegetable broth, canned or homemade
· 16 ounces fusilli, rotelle, or other twisted pasta
· 1 bunch scallions (6 to 8), white and green parts, chopped
· 1 cup packed fresh basil leaves, chopped
· 1 cup pine nuts, toasted
· 12 black olives, preferably kalamata, pitted and chopped
(optional)
· 12 green olives, preferably Greek or Italian, pitted and
chopped (optional)

Directions

1. Preheat the oven to 400 degrees. In a large ovenproof skillet,
heat the oil over medium heat. Add the garlic and cook until slightly
golden, stirring, about 2 minutes (I reduce the oil by half and
compensate with water or broth).
2. Add the bell pepper, zucchini, and carrots; cook for 1 minute,
stirring and tossing constantly. Add the asparagus; cook for 1 minute,
stirring and tossing constantly.
3. Remove the skillet from the heat and add the tomatoes, salt, and
pepper; toss well to combine.
4. Transfer the skillet to the oven and roast, uncovered, for 15 to
20 minutes, stirring halfway through, or until the vegetables are just
tender and beginning to brown. Remove from the oven and stir in the
broth; cover and keep warm until needed.
5. Meanwhile, cook the pasta in boiling salted water according to
package directions until al dente; drain well. Transfer directly to the
skillet and add the scallions, basil, pine nuts, and olives (if
including). Toss well to combine. Serve warm or at room temperature.

Advance preparation: The dish can be held for one hour at room
temperature. Or it can be stored, covered, in the refrigerator for up to
24 hours. Bring to room temperature or reheat slightly in a low oven
before serving.


Per Main-Course Serving: 445 calories; 20 g protein; 14 g fat (7 g if
you reduce the oil by half); 0 mg cholesterol; 69 g carbohydrate; 5 g fiber