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Chef Don's
Favorite Vegetarian Recipes
Penne tossed with Roasted Vegetables
Serves 4-6
5 cups Penne, cooked
1/2 cup Carrots
1/4 cup Parsnips
1/4 cup Leeks
1/2 cup Plum Tomatoes
1/4 cup Sweet Potatoes
1/4 cup Bell Peppers
1/4 cup Asparagus
1/2 cup Red Potatoes
1/2 cup Onion, large dice
3 Tbsp. + 2 Tbsp. Olive Oil
10 Garlic Cloves
Salt and Pepper
1/2 cup Sundried Tomato Pesto
2 Tbsp. Basil Pesto
1 1/2 cups Cream
1/2 cup Parmesan, shredded
Preheat oven to 400°. Cut the vegetables into
bite sized pieces. Toss them in a large bowl with the 3 tablespoons of
oil and spices reserving the garlic for later. Place the vegetables
onto a roasting pan, making sure they are spread out evenly .
Reserve the garlic and asparagus. Turn the vegetables every 15 minutes.
Roast until the vegetables are tender and nicely browned, about 45-50
minutes. Add the garlic and asparagus for the last 20 minutes of
cooking time. Remove from the oven. Place the pestos and cream into a
large sautee pan and stir well. Reduce by 1/2. Add the penne and
vegetables and combine. Cook until the vegetables and pasta are hot.
Serve with shredded parmesan.
Related Recipies
Basil Pesto
Sundried Tomato Pesto
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