Law Students

Roasted Veggies on Whole Wheat Pasta

By Andrea

Dan and I went to Houston's recently to have the best veggie burger in existence, and when we went they had some sort of gas line problem that resulted in their fry-making doohickey being out of order, and so I got roasted vegetables instead. And they were AMAZING. I thought I'd try it for myself.

The first attempt was only partially successful because I cooked everything together and so the broccoli was overcooking before the carrots and potatoes were even soft in the middle. I fixed it the second time, though, by baking the carrots and potatoes for about 15 minutes by themselves. I used red potato, baby carrots, broccoli crowns, and red onions (and I think sweet potato, asparagus, and/or brussels sprouts would be lovely), and tossed the veggies with olive oil, salt and pepper before cooking, and with a few spoonfuls of balsamic vinegar and Italian seasoning afterward.

I served the veggies over whole wheat fettucine that had been tossed with a LITTLE olive oil and margarine, and crumbled feta cheese on the top. Sweet and healthy - good stuff.

Full post as published by Peanut Butter Burrito on May 04, 2008 (boomark / email).