The beauty of this recipe is that you can make it new every time by choosing different vegetables and adding a few twists. I will list some possible twists at the end of the recipe. It can be made for small or large groups of people very simply and cheaply. I will give you the basics of the method here.
Preheat oven to 450 degrees
My Favorite Vegetable Ingredients:
(You can cut these vegetables into strips or cubes, but all should be about the same shape.)
asparagus
carrots
zucchini
yellow and red pepper
mushrooms
broccoli
snow peas
yellow squash
cherry tomatoes (these seem a must to me)
After you chop your choice of vegetables place them on a big baking dish.
Add:
1 shallot diced
2 cloves of garlic diced
1-1/2 tsp salt
1 tsp pepper
1-1/2 tbl herbs de provence
1/4 cup olive oil
1/4 cup chicken broth
Mix all together on the baking sheet. Place baking sheet in the oven for 20 minutes. Stir vegetables after first 10 minutes. While vegetables are cooking, cook the pasta of your choice. Drain the pasta and reserve a cup of the pasta liquid in case the vegetables soak up all the chicken broth.Toss the pasta with the vegetables and add pasta water if needed. Season with salt and pepper and serve with parmesan cheese.
TWISTS: You can also add toasted pine nuts, toasted almonds, cashews, black olives, kalamata olives, artichoke hearts (drained), roasted red peppers....possibilities are endless.
ENJOY!
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