Tuesday, July 8, 2008

Roasted Veg Summer Pasta

Cut up and place on baking sheet:

3 colored peppers
1 large red onion

Sprinkle vegetables with salt and pepper and liberally coat with olive oil. Roast in a 350 degree oven until soft, but not over-cooked (about 45 minutes).

Meanwhile, prepare your choice of pasta according to package directions. I chose a WholeGrain Pasta from Barilla or a similar company.

To the cooked and drained pasta add:

the roasted vegetables
mini-mozzarella balls cut in half (I had these leftover from a party and used about 1 1/2 cups; you could substitute other types of mozzarella)
a handful of fresh basil leaves
more olive oil if you feel it needs a bit of moistening

1 comment:

Heather said...

Thank you Heather - it looks so good! I'll have to make a small amount and see if it's a keeper for the Historian - I think it will be!