Pasta with roasted veggies

This has become my favorite dinner.

Preheat oven to 400.  Take some squash and zucchini, about 1 oz each, cut into half-inch slices and halved.

Take some asparagus, about 3 oz, stems cut into two (or three, depending on how long they are).

Take 2-4 cloves garlic, depending on taste (I use about 5!), coarsely chopped.  Throw all that onto a baking sheet, drizzle with olive oil, salt, pepper.  Add rosemary, or other spices, if you’re so inclined.  Put in oven and set timer for 10 minutes.

Put water on to boil to make Pasta-Roni.

Slice grape tomatoes in half, about 3 oz. 

Slice mushrooms, about 1 oz, into large chunks (4-6 chunks per mushroom).

Make pasta-roni per instructions. 

After the first ten minutes, add tomatoes and mushrooms to baking sheet, toss, add more olive oil, salt, pepper as necessary.  Cook for another 15-20 minutes. 

Take half of the pasta.  Add the veggies on top. 

Enjoy the hell out of it.  Lick the plate afterwards.

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