This recipe is from a dear friend of mine Margherita Stutz. She gave my husband his first job out of college at a bank and subsequently hired me at a different bank several years later. She is such a beautiful kind, nurturing woman, and EXCELLENT business woman and leader. A true role model for anyone, I love her!
This is a super easy recipe that will leave you feeling like a superstar italian chef. Its sooooo yummy and so easy. Lots of hands off time which I like with two littles running all over the place.
To save time try chopping veggies earlier in the day or on Sunday before the week begins.
Put any veggies you like in a large roasting pan with some minced shallots and garlic (when I made this I used 2 shallots and 6-7 cloves garlic) (I like broccoli, asparagus, zucchini, carrots, squash, and brussels sprouts mine)*. Toss with salt pepper and olive oil. I add red pepper. Flakes. But that might be too spicy for kids
Halfway through roasting add grape tomatoes.
While the vegetables are roasting prepare whole wheat pasta of your choice. Reserve some pasta water for the sauce.
After all vegetables are roasted to your preferred doneness toss with wholewheat pasta and add back in some of the reserved pasta water to make a sauce. Top with a little extra olive oil and toasted pine nuts. A sprinkle of parm is good if you eat diary, or vegan parm if you don't! Here's a recipe for vegan parm that I have made and I love (martina)
Cook your pasta a little underdone, then add it to the roasting pan or skillet that you cooked your vegetables. Add a little of the starchy pasta water and cook the veggies for a minute or so. The starch in the cooking water, coupled with the olive oil makes a sauce. If you want more flavor you can always add vegetable broth with the cooking water.
*If you like your vegetables al dente add them in the oven in the order of how long it takes them to cook so that the more fragile vegetables don't get overcooked.
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