Wednesdays Unplugged - Penne with Roasted Vegetables

"You've got to bumble forward into the unknown." ~ Frank Gehry

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!

This past week was spent filling a dumpster... and now I am bumbling around in New York City. It is one of my favorite cities, and each time I visit I love venturing into the unkown to discover something new. This trip I am going to the opera at the Met, to a concert at Carnegie Hall, to Trinity Church Wall Street, to a new art museum, and...

RECIPE OF THE WEEK

I have been waiting to make this week's recipe for several weeks. I love pasta primavera, but most are made with a cream sauce... this one is not.

PENNE with ROASTED VEGETABLES

• 16 ounce package penne pasta
• 1 package matchstick carrots
• 1 red bell pepper julienned
• 1 pint grape tomatoes
• 1 package fresh green beans, trimmed and cut into 1-inch pieces
• 1 package fresh asparagus, trimmed and cut into 1-inch pieces
• 1/4 cup plus 4 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper
• Juice and zest of one Meyer lemon
• 2 tablespoons Italian seasoning
• 2 tablespoons butter
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 fresh basil plant, leaves chopped
• 3 tablespoon balsamic vinegar
• 1/2 cup grated Romano/Parmesan cheese
• If served cold add small mozzarella balls, feta cheese crumbles or Monterey Jack cubes

Preheat oven to 450 degrees F. Line a large roasting pan with aluminum foil.

Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 10-12 minutes or until al dente; drain.

In a bowl, toss carrots, red bell pepper, tomatoes, green beans and asparagus with 4 tablespoons olive oil, salt, pepper and Italian seasoning. Arrange vegetables in in the roasting pan and roast 20 minutes in the preheated oven, until tender.

Heat 1/4 cup olive oil and butter in a large skillet. Stir in the onion and garlic and cook until tender. Mix in cooked pasta, lemon zest and juice, basil and balsamic vinegar. Gently toss and cook until heated through. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and top with 1/2 cup grated Romano/Parmesan cheese.

Can also serve cold... add favorite white cheese.

Sharlene Hensrud, RE/MAX Results - Email - HomesMSP.com