I tend to get pretty lazy at the end of the day, so the last thing I can be bothered doing is cooking an elaborate meal. I think elaborate meals should be saved for elaborate occasions. Simple, but not simplistic, food is what I like the best.
One of the simplest dishes of all is pasta. And one of the simplest, yet most flavorsome ways to enjoy pasta is with fast-roasted vegetables. It’s as easy as tossing some roughly chopped vegetables with olive oil and seasonings and throwing them in the oven, while simultaneously boiling a pot of pasta. Then, when everything is cooked, simply toss the vegetables (which have sweetened and intensified in flavor during the roasting process) with the pasta, and sprinkle with some grated Parmesan cheese. This is set and forget cooking at its best!
And if you want to boost the protein content, you can easily whip open some good quality canned tuna and toss it through the hot vegetables and pasta just before serving. Canned cannellini beans also work really well — just make sure you give them a quick rinse and drain first. And if you want to add some crunch, just sprinkle some lightly toasted pine nuts over the top.
Fast-roasted Vegetable Pasta
Serves 2 generously
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic — minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried chili flakes
- 1 tablespoon finely chopped parlsey
- 1 bunch asparagus (or 15 green beans)
- 1/2 red pepper –cut into thick strips
- 1/2 green pepper — cut into thick strips
- 1/2 yellow pepper — cut into thick strips
- 12 button mushrooms-thickly sliced
- 8 oz (240g) dried fettuccine
- Parmesan cheese to serve
PREHEAT the oven to 450F/230C. MIX together the olive oil, lemon juice, garlic, salt, pepper, chili and parsley. TOSS with the vegetables in a baking dish, and bake for 15 minutes. WHILE the vegetables are roasting, bring a large pot of salted water to a boil and cook the pasta according to package directions. DRAIN the pasta, reserving 2 tablespoons of the cooking water, and toss gently with the roasted vegetables until well combined. SERVE with a little grated Parmesan cheese.
