Andy exclaimed when he took a bite of this Roasted Vegetable Pasta With Creamy Parmesan Sauce.
Going in for another one, “Really good pasta.”
And another, “This just may be the best pasta ever.”
Bold statement my man, bold statement.
Let me know what you all think…
In the meantime, better be making this one again!
BTW-Loving Barillas new veggie pastas–so good and a whole serving of vegetables!
Here’s What You Need: Serves 4
12oz Veggie Barilla Farfalle (Cooked + drained according the package directions)
2 small or one large yellow squash, sliced
10 Cherry size tomatoes, halved
Extra virgin olive oil (About 1 capful)
1 TBS Trinidad Lemon Garlic Marinade from Penzeys*
¼ tps black pepper, divided
Handful (about 1 cup) of chopped kale (or other sturdy leafy green like chard)
¼ cup Extra Virgin Olive oil
½ tsp Trinidad Lemon Seasoning from Penzeys*
2 TBS Grated Parmesan (Or Pecorino Romano)
¼ tsp black pepper
Here’s What You Do:
Preheat oven to 450. Cook pasta according to package directions and set aside. Add squash and tomatoes to baking pan and add about 1 capful of EVOO and seasonings. Bake for about 10 minutes. Add kale, tossing to coat in juices and bake for 3 minutes more. Meanwhile, whisk all the ingredients for the sauce together. Toss veggies, sauce and pasta together and season with pepper. Serve immediately and pass with extra parmesan if desired.
*This seasoning is amazing, so it is worth it to track it down! But, if not sub in lemon pepper and then do not add an extra pepper.
Cut the veggies up nice and small and then add a big wallop of parmesan over the top!
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