Monday, January 12, 2015
Mediterranean Inspired Cavatappi Pasta with Roasted Vegetables
When you are into the winter months and perhaps tiring of all the heavy comfort foods, soups, stews and want a light spring-like meal, consider my Mediterranean Inspired Cavatappi with Roasted Vegetables.
The dressing for this pasta is light and flavored with garlic, zesty lemon and fresh herbs and can be prepared ahead of time. In fact, it's best that it sit overnight to let the flavors develop. You can even make the veggies a day or two ahead. Then all that's left is mixing everything into the hot pasta and dinner or lunch is ready.
You can easily expand this pasta dish by adding grilled chicken or serving it alongside of your favorite grilled fish.
1 cucumber - seedless, diced
1 teaspoon finely minced garlic
Half a palm of parsley
Zest of one lemon, finely minced
Juice of one lemon,
2 tablespoons white balsamic vinegar
1/2 cup olive oil
Salt & pepper, to taste
Handful of basil, rough chopped
A sprig of mint, rough chopped
3 campari or plum tomatoes, cut in wedges
Place the first 8 ingredients into a jar or zip bag, gently shake to mix. Set aside in fridge for a few hours and allow the flavors to develop. Best over night.
3 - 4 - Bell peppers - variety of colors - cut in wide strips
1 - large eggplant, large dice
Salt & pepper
Preheat oven at 375 degrees, drizzle with olive oil and sprinkle with salt and pepper. Roast till veggies are lightly charred about 30-45 or till desired doneness. You can remove the skins of the peppers by placing in plastic wrap for a few minutes and peel them off. I don't bother because I don't mind the skins.
1 pound cavatappi or corkscrew pasta
Cook pasta according to package direction.
Feta cheese, to taste and crumbled over each serving
Bring it all together:
Place hot pasta in a large bowl, add the roasted vegetables, dressing, basil, mint and tomatoes. Mix everything together. Crumble feta cheese over each serving.