Previous Post
Read on Mobile

Pasta With Roasted Vegetables, Tomatoes And Basil Recipe

  • Ingredients: 24
  • Serves: 6

Pasta with roasted vegetables, tomatoes and basil with medium tomatoes, cored, seeded, diced, dried, balsamic vinegar, garlic clove, minced, grated parmesan cheese.

Ingredients

  • 2 medium tomatoes, cored, seeded, diced
  • 1/2 cup chopped fresh basil or 1 1/2 tsps. dried
  • 2 tbsps. balsamic vinegar
  • 1 garlic clove, minced
  • 1/2 cup grated Parmesan cheese

For herbed olive oil

  • 2 lemons, sliced thin
  • fresh lemon juice to taste
  • coarse sea salt to taste plus additional for serving

For sauce

For crispy corn biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsps. vegetable shortening
  • 1/2 cup cooked corn, well drained
  • 1/4 cup buttermilk

For salad greens:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

  1. Step 1 Preheat oven to 450°F. Spray large roasting pan with nonstick spray. Combine red bell peppers, eggplant, crookneck squash and butternut squash in prepared pan.

    For this step you will need

  2. Step 2 Drizzle with 2 tablespoons olive oil; sprinkle with salt and pepper. Toss to coat. Bake until vegetables are tender and beginning to brown, stirring occasionally, about 25 minutes.

    For this step you will need

  3. Step 3 Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
  4. Step 4 Combine pasta, roasted vegetables, tomatoes and basil in large bowl. Add remaining 2 tablespoons oil, vinegar and garlic.

    For this step you will need

  5. Step 5 Toss to combine. Season pasta to taste with salt and pepper, adding reserved cooking liquid by tablespoonfuls to moisten, if desired.

    For this step you will need

Nutrition information

Calories 478 Carbohydrates 74 g (25%)
Fat 14 g (21%) Protein 16 g (32%)
Saturated Fat 3 g (16%) Sodium 165 mg (7%)
Polyunsaturated Fat 2 g Fiber 9 g (36%)
Monounsaturated Fat 8 g Cholesterol 6 mg (2%)
Next Post
Previous Post
Read on Mobile

Pasta With Roasted Vegetables, Tomatoes, And Basil Recipe

  • Ingredients: 51
  • Serves: 10

Pasta with roasted vegetables, tomatoes, and basil with nonstick vegetable oil spray, , , , peeled butternut squash, olive oil, penne pasta, medium tomatoes, cored, seeded, diced, dried, balsamic vinegar, garlic cloves, minced, grated parmesan cheese.

Ingredients

  • Nonstick vegetable oil spray
  • 3 red bell peppers, cut into 1/2-inch pcs.
  • 1 1/2 medium eggplants, unpeeled, cut into 1/2-inch pcs.
  • 1 1/2 large yellow crookneck squash, cut into 1/2-inch pcs.
  • 2 1/4 cups 1/2-inch pcs. peeled butternut squash
  • 6 tbsps. olive oil
  • 1 1/2 lb. penne pasta
  • 3 medium tomatoes, cored, seeded, diced
  • 3/4 cup chopped fresh basil or 2 1/4 tbsps. dried
  • 3 tbsps. balsamic vinegar
  • 2 garlic cloves, minced
  • 3/4 cup grated parmesan cheese

For chutney

  • 1/4 cup cider vinegar
  • 2 tbsps. pure maple syrup
  • 1 large garlic clove, minced
  • 1 tbsp. finely grated peeled fresh ginger
  • 1/2 tsp. ground cumin
  • 1/8 to 1/4 tsp. dried hot red pepper flakes, or to taste
  • 1 plum tomato, seeded and finely chopped
  • 1 small green tomato, seeded and finely chopped
  • 2 tbsps. chopped fresh cilantro

For burgers

For dredging

Step 4

  • 1/2 cup cool water
  • 1 1/2 tsps. dry yeast
  • 2 cups unbleached all purpose flour
  • 1 cup unsalted butter, room temperature , cut into 12 pcs.
  • 6 tbsps. sugar
  • 4 large egg yolks
  • 3 tbsps. lukewarm whole milk
  • 2 tsps. vanilla extract
  • 1 1/2 tsps. fine sea salt
  • 1 1/2 cups chopped candied orange peel*

Step 5

  • 1/2 cup all purpose flour
  • 2 dove-shaped paper baking molds

Step 6 (Glaze and baking)

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 Preheat oven to 450° F. Spray large roasting pan with nonstick spray. Combine red bell peppers, eggplant, crookneck squash, and butternut squash in prepared pan.

    For this step you will need

  2. Step 2 Drizzle with 3 tablespoons olive oil; sprinkle with salt and pepper. Toss to coat. Roast until vegetables are tender and beginning to brown, stirring occasionally, approximately 25 minutes.

    For this step you will need

  3. Step 3 Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; reserve 3/4 cup cooking liquid.

    For this step you will need

  4. Step 4 Combine pasta, roasted vegetables, tomatoes, and basil in large bowl. Add remaining 3 tablespoons oil, vinegar, and garlic.

    For this step you will need

  5. Step 5 Toss to combine. Season pasta to taste with salt and pepper, adding reserved cooking liquid by tablespoonfuls to moisten, if desired.

    For this step you will need

  6. Step 6 Mound pasta on platter. Sprinkle with Parmesan and serve. (Can be made 2 hours ahead. Cover and keep at room temperature.

    For this step you will need

Nutrition information

Calories 430 Carbohydrates 67 g (22%)
Fat 12 g (19%) Protein 15 g (29%)
Saturated Fat 3 g (14%) Sodium 149 mg (6%)
Polyunsaturated Fat 2 g Fiber 8 g (32%)
Monounsaturated Fat 7 g Cholesterol 6 mg (2%)
Next Post