Sunday, January 31, 2010

Roasted Vegetable Pasta

Everyone in my house is sick with a nasty cold. I figure the boy can have a day of TV and movies in the name of "resting to get better" so while he's doing that I can get caught up on my blog posts.

Several years ago I went to a work dinner at TGI Friday's. I'm not a huge fan of chain restaurants, but it wasn't my choice for dinner, and it was paid for so I wasn't going to complain. I ended up having a vegetable pasta dish that was actually really good. It somehow popped into my head recently and I wanted to try and recreate it. I found what I thought was the recipe with a simple Google search, but I wanted to change it up a little because I wanted to roast vegetables, not grill them. In case you're interested, here's the comparable recipe I found.

Claire's Roasted Vegetable Pasta

1 eggplant, peeled and cubed
1 zucchini, sliced
1 yellow bell pepper, cubed
1 red onion, cut into 1-inch pieces
8 oz. mushrooms, sliced
3 cloves garlic, minced
1 lb. dried pasta
Balsamic vinegar
Shredded parmesan cheese

Combine eggplant, zucchini, bell pepper, and onion pieces on a cookie sheet and toss with some olive oil, salt, and pepper. Roast at 400 for 25-30 minutes.

Meanwhile, saute mushrooms with garlic in small amount of olive oil.

Cook pasta according to package directions.

When all components are done, toss together in a big bowl. Drizzle tossed pasta and vegetables with balsamic vinegar and parmesan cheese. Serve.


I hate writing out my own recipes, especially this late after I originally made it. This turned out really good. It wasn't exactly how I remembered the TGI Friday's dish tasting, but it was quite good. I used some penne and some farfalle because it's what I had in the pantry. We all ate this and really liked it. The balsamic vinegar gave it a nice little zip. I think this would also be good cold or room temperature as a pasta salad.

I have a picture of it, but I'm typing this on our laptop and the picture is on my computer.

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