Friday, 17 September 2010

Pasta with balsamic roasted vegetables

I got a gift on my birthday from my friend. It was a goodie basket filled with Italian foodstuff. It had Jamie Oliver's pesto, Filipo Berio Olive oil, Some marinated olives, Jamie Oliver bronze fusili, Biscottis and a bottle of balsamic vinegar.

I was very keen on using this vinegar for roasting rather than using in salad dressings. I had some butternut squash in the fridge and one zucchini... So the menu was balsamic roasted vegetables that I tossed with some pasta and it was so yummy that we thought we will make it again and again..

I also added some onions, garlic and tomato in the roasting pan and it was such a nice blend with the pasta...

Here is how I made it.


Butternut squash - 3 cups - cubed
Zucchini - 1 - cubed
Onions - 2 - quartered
Tomatoes - 2 - quartered
Garlic - 6 pods - minced
Balsamic Vinegar - good 4 tbsps
Olive oil - 2 tbsps
Salt and pepper
Wholewheat pasta - 100g


In a big broad bowl place all the veggies.
Mix the balsamic vinegar, olive oil, salt and pepper and give it a good mix.
Toss all these into a baking tray and roast in the oven at 200degC for about 30 - 35 minutes.
Cook the pasta al dente.
Once done mix the roasted veggies and pasta, top it with a tbsp of olive oil and toss well.
Sprinkle some cheese on top if you like.. I prefer parmesan but I didnt have it to hand, so we used some mozzarella... :)
Serve it up in large bowls for a satisfying, healthy dinner....

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