ISO: ISO your favorite recipe using garlic, using just one small head. I'm...

In Search Of:
D

dawnnys

Well-known member
digging up one of my three that unexpectedly came up in my garden. I don't want them to start rotting with all the rain we've had.

'Don't want to waste it on something so-so, so I'm checking here!

Thanks!

 
REC: Pasta With Roasted Vegetables and Garlic Broth...

I've made this more times than I can remember. It's fantastic.

PASTA WITH ROASTED VEGETABLES AND GARLIC BROTH

INGREDIENTS:

2 carrots, cut into 2 x 1/2-inch strips
2 bell peppers, cut into 1/2-inch strips (I use 1 red and 1 yellow)
1 small fennel bulb, trimmed, cut into 1/2-inch strips (I make them thinner so they cook through)
1 red onion, cut into 1/2-inch wedges
12 large garlic cloves, unpeeled
3 tablespoons olive oil
1 14 1/2-ounce can vegetable broth or low-salt chicken broth
2 cups grated Parmesan cheese (use Parmigiano Reggiano)!
1/2 cup chopped fresh basil
1 pound penne pasta, freshly cooked (al dente)

DIRECTIONS:

Preheat oven to 400°F. Mix first 6 ingredients in large bowl. Spread vegetables and garlic on baking sheet. Sprinkle with salt and pepper. Roast until just tender, stirring occasionally, about 30 minutes.
Peel garlic and place in medium saucepan. Add broth and simmer until reduced by half, about 10 minutes.
Combine roasted vegetables, garlic-broth mixture, cheese, basil and pasta in large pot. Toss over low heat until sauce coats pasta but remains slightly soup-like. Season with salt and pepper.

Serves 6.

Bon Appétit
July 1999
Susan Springob, Columbia SC
Too Busy To Cook?

 
You must log in or register to reply here.
Back
Top