Friday 27 March 2015

Posted by Judie on Friday 27 March 2015
Don't be fooled by the simple ingredients in this dish, fresh vegetables make up a lovely fresh flavour here. 

Makes 4 servings
  • 1 zucchini, chopped 
  • 1 carrot, cut into matchsticks 
  • 1/2 red bell peppers, cut into matchsticks 
  • a handful grape tomatoes 
  • 1 cup mangetout
  • 3 tbsp olive oil, divided 
  • 2 tsp Italian seasoning (or mix some oregano and thyme)  
  • 1 tsp lemon juice 
  • 1 tbsp butter 
  • 1/2 medium onion, thinly sliced 
  • 2 cloves garlic, thinly sliced 
  • 1 tsp lemon zest 
  • 1/4 cup chopped fresh basil leaves (a handful)
  • 1/4 cup chopped fresh parsley 
  • 2 tbsp balsamic vinegar 
  • 1/4 cup grated Romano cheese
  • salt
  • pepper

Preheat oven to 230 degrees Celsius. Line a baking sheet with foil. Toss zucchini, carrot, red bell pepper, tomatoes, and mangetout together in a bowl with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the lined baking sheet. Roast vegetables in preheated oven until tender, about 15 minutes. 

Heat remaining 1 tablespoon olive oil and 1 tablespoon butter in a large pan. Cook onion and garlic until tender, 5 to 7 minutes. Mix cooked pasta, lemon zest, basil, parsley, and balsamic vinegar into the onion mixture. Gently toss and cook until heated through, 3 to 5 minutes. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese.

Adapted from Original Recipe

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