Now that it's cooler here, I am going to start cooking more, but I need inspiration...
- Thread starter dawnnys
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Pasta with Roasted Vegetables and Garlic Broth
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?
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 can make a wonderful meal of tomatoes with...
pesto or guacamole or chipotle lime butter and corn on the cob - tdf with the chipotle lime butter. i peel back the husks, desilk, slather with the cipotle lime butter (no slices of bread please (randi, some day i'll give you a break{maybe})), replace the husks then cook as normal. i find 3 minutes per ear in the microwave almost as good as on the grill and much cooler to prepare.
a salad would be most welcome.
pesto or guacamole or chipotle lime butter and corn on the cob - tdf with the chipotle lime butter. i peel back the husks, desilk, slather with the cipotle lime butter (no slices of bread please (randi, some day i'll give you a break{maybe})), replace the husks then cook as normal. i find 3 minutes per ear in the microwave almost as good as on the grill and much cooler to prepare.
a salad would be most welcome.
Pasta With Caramelized Onions, Mushrooms and Bell Pepper
PASTA WITH CARAMELIZED ONIONS, MUSHROOMS AND BELL PEPPER
INGREDIENTS:
2 1/2 cups *Caramelized Onions (about 3 very large onions) - *See recipe below
2 Tbsp olive oil
Cooking spray
3 cups sliced mushrooms (around 8 oz)
2 cups julienne-cut red bell pepper: 3 x 1/4"( 1 huge red pepper)
8 garlic cloves, crushed and chopped med/small
1 cup low-salt chicken broth
1/4-1/2 tsp salt (to taste)
1/4 tsp black pepper or more, to taste
1/8 tsp crushed red pepper or more, to taste
1 Tbsp oregano
1 lb hot cooked farfalle (bowties), cooked al dente
Basil and oregano to taste, to toss into pasta, optional
*CARAMELIZED ONIONS
1 Tbsp olive oil
cooking spray
8 cups uncooked vertically sliced onions ( yellow, red, etc.) = approx. 3 very large onions
DIRECTIONS FOR CARAMELIZED ONIONS:
Heat oil in large nonstick skillet coated with cooking spray over med-high heat.
Add sliced onion and cook for 5 minutes, stirring frequently. Continue cooking 15 - 20 minutes or until deep golden brown, stirring frequently.
DIRECTIONS:
Heat olive oil in large nonstick skillet coated with cooking spray over med/high heat. Add garlic and cook around 1 minute. Do not let garlic brown.
Add red bell pepper and saute till soft. (Can add a few mushrooms to create some liquid if needed).
Add the rest of the mushrooms and cook a few minutes.
Add caramelized onions, chicken broth, salt, black pepper and red pepper. Bring to a simmer and cook a minute or so to let the flavors blend. Mix in 1 Tbsp oregano.
Toss pasta with extra basil and oregano, to taste, optional. Mix together with onion saute.
Serve with freshly grated Parmigiano Reggiano.
- Adapted from Cooking Light
PASTA WITH CARAMELIZED ONIONS, MUSHROOMS AND BELL PEPPER
INGREDIENTS:
2 1/2 cups *Caramelized Onions (about 3 very large onions) - *See recipe below
2 Tbsp olive oil
Cooking spray
3 cups sliced mushrooms (around 8 oz)
2 cups julienne-cut red bell pepper: 3 x 1/4"( 1 huge red pepper)
8 garlic cloves, crushed and chopped med/small
1 cup low-salt chicken broth
1/4-1/2 tsp salt (to taste)
1/4 tsp black pepper or more, to taste
1/8 tsp crushed red pepper or more, to taste
1 Tbsp oregano
1 lb hot cooked farfalle (bowties), cooked al dente
Basil and oregano to taste, to toss into pasta, optional
*CARAMELIZED ONIONS
1 Tbsp olive oil
cooking spray
8 cups uncooked vertically sliced onions ( yellow, red, etc.) = approx. 3 very large onions
DIRECTIONS FOR CARAMELIZED ONIONS:
Heat oil in large nonstick skillet coated with cooking spray over med-high heat.
Add sliced onion and cook for 5 minutes, stirring frequently. Continue cooking 15 - 20 minutes or until deep golden brown, stirring frequently.
DIRECTIONS:
Heat olive oil in large nonstick skillet coated with cooking spray over med/high heat. Add garlic and cook around 1 minute. Do not let garlic brown.
Add red bell pepper and saute till soft. (Can add a few mushrooms to create some liquid if needed).
Add the rest of the mushrooms and cook a few minutes.
Add caramelized onions, chicken broth, salt, black pepper and red pepper. Bring to a simmer and cook a minute or so to let the flavors blend. Mix in 1 Tbsp oregano.
Toss pasta with extra basil and oregano, to taste, optional. Mix together with onion saute.
Serve with freshly grated Parmigiano Reggiano.
- Adapted from Cooking Light
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