The Hungry Housewife » Pasta

Beefy Skillet Lasagna ($10 Meal)

The Hungry Housewife — Tue, 27 Mar 2012 11:50:41 +0000

I just love when I get the steam coming of a dish when I snap a shot!

So, what is your go to meal when you are in a rush? In my opinion, there is nothing easier than a nice pasta and sauce dish. I usually make my own sauce, but when you are knee deep in baseball, blogging, science projects and deadlines, you tend to reach for the convenience foods. I always have a jar of pasta sauce on my shelf. You can take a few extra yet simple steps to make it your own. Add some spices, meat and cheese. You can instantly make it taste homemade. And they best part is you don’t have to simmer your sauce for hours.

Yep, this is another $10 EASY family friendly meal!
It’s basically a deconstructed lasagna. It’s quite delicious I tell ya.

Beefy Skillet Lasagna

5.0 from 2 reviews

Recipe type: Main

Author: Leslie Green – The Hungry Housewife

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 4-6

An easy deconstructed lasagna

Ingredients

1 pound Ground Beef
8 oz. Hannaford Rotini Pasta (1/2 box), cooked to package directions
1 jar (24 oz.) Hannaford 3 Cheese Pasta Sauce ( or your favorite brand)
1/4 teaspoon Salt
1/2 teaspoon Pepper
1/2 tablespoon Italian Seasoning
1 cup Hannaford Ricotta Cheese ( or your favorite brand)
1 cup My Essentials Shredded Mozzarella Cheese ( or your favorite brand)
1 Tube Hannaford Refrigerated Croissant Rolls, cooked to package directions (or your favorite brand)

Instructions

Preheat the oven to 350.
In a medium, oven proof skillet, over medium heat, cook ground beef until no longer pink in the middle, drain and return to the skillet.
To the skillet, add the cooked pasta, pasta sauce, salt, pepper,Italian Seasoning and ricotta cheese, mix until and incorporated and heated through.
Sprinkle with mozzarella cheese and place in oven until the cheese has melted, about 5 minutes
Serve with breadsticks

Notes

*Price estimate does not include pantry staples you may likely already have. Prices are also adjusted for quantity; for example if a recipe calls for half an onion, we include the cost of that quantity.*
Recipe Created for Sweetbay Supermarket by Leslie Green – The Hungry Housewife.
Photo by Leslie Green – The Hungry Housewife

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Creamy Pesto Pasta with 4 Cheese Italian Sausage

The Hungry Housewife — Mon, 19 Mar 2012 13:06:12 +0000

Did you know I LOVE being a food blogger. It gives me a voice. A voice to tell people about wonderful things.

Companies look to me to get the word out about wonderful promotions that you might not otherwise know about.

Johnsonville Sausage invited me to be a part of their Johnsonville Kitchens Community Blogging Panel and to be an ambassador for their products. You know I jumped at the opportunity. I mean, who doesn’t love Johnsonville sausage? ( well, maybe vegetarians). Did you know they have 10 different varieties of Italian Sausage? You can view them all here.

Are you creative with sausage? Do you have a mouth watering recipe that incorporates Johnsonville Italian Sausage?

Go and enter the Johnsonville Italian Inspiration Recipe Contest. It’s a photo recipe contest, so make sure your photos are decent. The prize is a culinary trip for 2 to Abruzzo, Italy! So run on over to their facebook page and enter!

Johnsonville sent me some goodies to create a recipe. I had the hardest times trying to choose just one of them that was swirling in my mind.
I went with easy. Baseball has been keeping me busy, so time doesn’t seem to be on my side these days.
So here is my easy recipe that incorporates the delicious Johnsonville Italian 4 Cheese sausage.
You know why I choose the 4 cheese variety? When I was a kid, I loved loved loved those hot dogs with the “cheese” inside them. Oh, man I loved those. I used to eat them uncooked. The thought makes my stomach turn these days.
Anyhooooo, here is the recipe. Everyone enjoyed it. It’s easy, full of flavor and it fills you up!

Creamy Pesto Pasta with 4 cheese Italian Sausage

Recipe type: Main,dinner

Author: Leslie Green – The Hungry Housewife

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Serves: 6

An easy creamy pesto pasta make with 4 cheese Italian sausage.

Ingredients

16 oz Rigatoni, cooked to package directions, reserve 3/4 cup cooked pasta water
1 pck. Johnsonville 4 Cheese Italian Sausage
15 oz Ricotta Cheese
1/4 cup + 1 tablespoon prepared jarred Pesto (5 tablespoons)
1/4 cup Kraft Parmesan Cheese
5 Basil leaves, chopped
1 tablespoon Olive Oil
1/2 red onion, sliced thinly
1 pint Cherry Tomatoes
3 garlic cloves, minced
Salt
Pepper

Instructions

In a medium bowl, mix together the ricotta cheese, pesto,parmesan cheese,basil and pasta water. Set aside
In a large skillet with a lid, cook the sausage per package directions.
Remove the sausage and set aside. Do not clean out the skillet.
In the same skillet you cooked the sausage, add the olive oil and onions, cook over medium heat for 5 minutes, until the onions become soft.
Add the tomatoes and cook for an additional 5 minutes or until the tomatoes begin to pop.
Add the garlic and cook for 1 minute.
Slice the sausage into medallions and add to skillet with the onions, tomatoes and garlic.
Add the cooked pasta and ricotta mixture. Mix together.
Sat and pepper to your desired taste.

Notes

If the sauce is too thick, you can always add a bit more water.

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Party! and a Giveaway

The Hungry Housewife — Fri, 02 Mar 2012 13:14:11 +0000

This post brought to you by I Can’t Believe It’s Not Butter!. All opinions are 100% mine.

Did you watch the Academy Awards?

I did, and to be honest I didn’t really see many movies this year, so I just watched for the fashion.

I was lucky enough to have a little Oscars Party at my house hosted by I Can’t Believe It’s Not Butter. We all ate delicious food and watched the Toast To The Red Carpet -LIVE even on the I Can’t Believe It’s Not Butters Facebook page Toast to the Red Carpet – LIVE, presented by I Can’t Believe It’s Not Butter!.

I didn’t have a fancy party, I am more of a casual laid back kind of party thrower. Plus, we had a bunch of kids running around and who wants to get all fancied up just to have a little ones orange Cheeto hands smack a big hand print on your nice dress??? Not me.

Yes, this is my Mom, the True Blue Butter Lover licking the I Can’t Believe It’s Not Butter Tub.

The Summer Chicken and Basil Pasta was scrumptious!! Here is the recipe.

You can’t have pasta without a nice crusty warm bread with I Can’t Believe It’s Not Butter

The Buffalo Chicken Sliders were a HUGE hit. Click here for the recipe

What’s a party without cupcakes? I made Chocolate Cupcakes with Whipped Vanilla Frosting. The frosting was soooooooo good! Recipe is here

The Anytime Sugar Cookies we delish. No one could believe that they we not made with real butter! Click here for the recipe

Oh look, my best friend Bobbi is stealing a cookie before she even eats dinner. Shame on her.

We had a “Pose with the I Can’t Believe It’s Not Butter Station”!

We have another giveaway too.

Its a bit hard to make out what everything is.

One winner will win the following.

Set of 4 Champagne Glasses
Set of 4 Champagne Charms
A beautiful Bread Baguette Board with Dipping Bowl
A coupon for a free product of I Can’t Believe It’s Not Butter
Six I Can’t Believe It’s Not Butter Recipes

The photo does not do this bread board justice…it’s beautiful!

~~GIVEAWAY RULES~~ Contest Closed

~~Contest ends Thursday March 8th 2012 at 8 am EST.~~

Winner will be chosen by Random Org.com

Contest open to US residents only.

Main Entry

(Required)

1.) Do you use a butter replacement such as I Can’t Believe It’s Not Butter or do you use butter?

(For EACH additional entry, you must leave a SEPARATE comment for EACH ADDITIONAL entry)

2.) Like THE HUNGRY HOUSEWIFE on Facebook

3.) Follow THE HUNGRY HOUSEWIFE on Twitter

4.) Post about this giveaway on your Facebook Page

5.) Subscribe to THE HUNGRY HOUSEWIFE via email.

6.) Like I Can’t Believe It’s Not Butter on Facebook

7.)Like I Can’t Believe It’s Not Butter on Twitter

And there you have it, a total of 7 entries for you.

Beef and Pepper Flatbread ($10 meal)

The Hungry Housewife — Tue, 24 Jan 2012 12:14:10 +0000

Are you loving the $10 meals?

I had such a great time creating them for Sweetbay Supermarket. All the recipes needed to be tasty, easy, family friendly AND $10 or under. And this Beef and Flatbread Pizza is no exception.
Don’t get sucked into the freezer department to pick up a frozen pizza. Those are so boring.
I love using Naan Flatbread as my pizza crust base. There is no messing around with pizza dough, it tastes delicious and it gets nice and crunch on the bottom. It’s a win win situation.
If you ask me, pasta is the perfect side for pizza. My tomato garlic pasta is not only easy but it is packed with flavor.
Are you sensing a theme here?
Easy and delicious!

Sweetbay Supermarkets Butchers have a tip to cut out some of the fat from ground beef….
“Cook without seasoning. Rinse briefly with hot water in a colander and blot dry. Return to the pan for a minute and add the seasonings to taste.”

You can find Sweetbay Supermarket on Facebook.

Beef and Pepper Flatbread with tomato garlic pasta ($10 meal)

Recipe type: Main

Author: Leslie Green – The Hungry Housewife

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 4

Easy homemade pizza using Naan Flatbread

Ingredients

FLATBREAD
1/4 pound Ground Beef
1/8 teaspoon Salt
1/8 teaspoon Pepper
3/4 teaspoon Italian Seasoning
1 Package Naan Flatbread (2ct. package)
1/4 cup Hannaford Pizza Sauce, divided
2 cups Shredded My Essentials Mozzarella Cheese, divided
1 Roma tomatoes, thinly sliced
6 Hannaford Banana Pepper Rings
PASTA
1 16oz.box Hannaford Pasta Ruffles, cooked to package directions
1/2 cup Extra Virgin Olive Oil
2 tablespoons butter
3 cloves garlic, minced
2 Roma Tomatoes, Chopped
2 tablespoons dried parsley
Salt and Pepper to Taste

Instructions

FLATBREAD

Preheat oven to 350.
In a medium skillet, over medium high heat, add the meat, salt, pepper and Italian
seasoning.
Cook until no longer pink, about 5-6 minutes and drain.
Place the 2 pieces of flatbread on a cookie sheet.
Spread 2 tablespoons pizza sauce on each piece of flatbread.
Spread 1 cup of cheese on each piece of flatbread.
Evenly divide the sliced tomato, cooked ground beef and banana peppers over the two pieces of flatbread.
Bake for 8-10 minutes, or until the cheese is melted.

PASTA

In a large skillet over medium heat, add the oil and butter.
Add the garlic and cook for one minute.
Add the cooked pasta, tomatoes and parsley and toss to coat.
Season with salt and pepper to your liking.

Notes

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Chicken and Dumplings

The Hungry Housewife — Wed, 04 Jan 2012 13:01:53 +0000

What?…were you expecting a salad or something? Pfftttt.

I think Chicken and Dumplings has to be one of my all time favorite comfort foods. It’s really not all that bad for you either. I mean there is no butter or oil in there.

Sure the flour and the Bisquick turn right into sugars, but seriously, cut me a break here people. I live in my own delusional world. Let me be.
It’s an easy dinner to make, there are just a few easy steps. And let me tell you, my chicken and dumplings remind me of Cracker Barrels, only better. Yeah better, try them for yourself!

They are they best you will ever have…pinky promise.

Yum

Chicken and Dumplings

5.0 from 4 reviews

Recipe type: Main,Dinner

Author: Leslie Green – The Hungry Housewife

Prep time: 30 mins

Cook time: 90 mins

Total time: 2 hours

Serves: 10-12

The ultimate comfort food, chicken and dumplings

Ingredients

1 5-6 lb whole chicken, reserve the bag of giblets
16 cups water
1 tablespoon whole peppercorns
2 bay leaves
2 garlic cloves, whole
1/2 of a large onion, very rough chop
3 tablespoons instant chicken bouillon
1 26oz box chicken STOCK
DUMPLINGS
2 cups Bisquick
2 cups flour
2 tablespoons dried parsley
1/4 teaspoon course Kosher salt
1/2 teaspoon pepper
1 1/2 cups water
Flour for dusting

Instructions

In a large stockpot, add the chicken, contents of bag in the chicken(heart,neck,liver,etc.) water, peppercorns, bay leaves, garlic cloves, onion, chicken bouillon and chicken stock.
Bring to a boil, reduce heat to a simmer and cook for 1 to 1/2 hours or until the chicken is no longer pink.
Remove chicken and allow to cool until cool enough to handle.
Remove the giblets, peppercorns, bay leaves, garlic cloves onion(optional) and discard.
Bring the stock back to a boil.

Dumplings

In a large bowl, mix together the Bisquick, flour, parsley, salt and pepper until combined.
Add 1 cup of water and mix. Add the additional water in 1/4 cup increments until a wet dough can be formed. You might not have to use the entire 1 1/2 cups or it might take you a tad bit more.
Turn dough out onto a nicely floured surface.
Kneed the dough for about 15 seconds.
Re-flour the surface and roll the dough out to an 1/8″ thickness. (The dough will puff up when added to the stock, so it needs to be pretty thin)
Flour the top of the rolled out dough and with a pizza cutter or knife, cut the dough into dumpling strips, about 1/2″ x 1/2″..this does not have to be perfect.
In small batches, carefully add the dumpling into the boiling stock.
Once all of the dumplings are added, boil for 10 minutes.
Thinly shred the chicken and add back into the dumpling and broth mixture.
Cook for an additional 10-15 minutes or until the sauce thickens.

Notes

The chicken and dumpling will thicken upon standing.

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Honey Mustard Chicken Pasta and $100 Giveaway

The Hungry Housewife — Wed, 09 Nov 2011 16:09:16 +0000

This is a QUICK dinner. Now when I say quick, I mean super fast and easy.
I used the Ronzoni Quick Cook 3 minute pasta. Saved me about 10-15 minutes for waiting for the pasta to cook. Watch my video and see how FAST!!!!

Honey Mustard Chicken Pasta

4.2 from 5 reviews

Recipe type: Main

Author: Leslie Green – The Hungry Housewife

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 6-8

A super quick chicken and pasta dinner with a delicious honey mustard sauce

Ingredients

1 1/2 pounds boneless/skinless chicken breast, cubed
2 tablespoons Olive Oil, divided
1 pint portobello mushrooms, sliced thin
4 cloves garlic, minced
1 16oz. Honey Mustard Salad Dressing
1 14.5 oz can of chicken gravy
3/4 cup Half and half or whole milk
Salt and pepper
1/4 cup chives, minced
1 16 oz box of your favorite pasta, cooked….I used Ronzoni Quick Cook 3 minute pasta

Instructions

Season cubed chicken breast liberally with salt and pepper.
Over medium high heat, preheat a large skillet.
Add 1 tablespoon olive oil.
Add the chicken and sauté until no longer pink in the middle, about 6-8 minutes.
Remove the chicken and place it in a bowl and cover to keep warm.
Add the other tablespoon of olive oil to the same skillet, heated to medium high.
Add the mushrooms and sauté for about 5 minutes.
Add the garlic and sauté for another one minute.
Mix in the honey mustard dressing, chicken gravy and half and half.
Stir to incorporate and cook for a few minutes until the sauce thickens.
Stir in the chives, chicken and pasta.
Season with salt and pepper to your liking.
Serve

Notes

You can add fresh veggies to this dish if you would like. Broccoli, asparagus..etc.
Recipe inspired by Publix

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On to the GIVEAWAY….

One winner will win

ONE BOX RONZONI QUICK COOK 3 MINUTE PASTA
ONE $100 WALMART GIFTCARD
ONE KITCHEN TIMER

GIVEAWAY RULES CONTEST CLOSED

One of my readers will win the above prize pack.
Main Entry
(Required)

1.) Tell me what you cook for your family when you are in a time crunch.

(For EACH additional entry, you must leave a SEPARATE comment for EACH ADDITIONAL entry)

2.) Like THE HUNGRY HOUSEWIFE on Facebook
3.) Follow THE HUNGRY HOUSEWIFE on twitter
4.) Tweet using this..Go visit @HungryHousewife for a @Ronzonipasta GIVEAWAY/$100 Gift card http://tinyurl.com/clqpdzd
5.) Post about this giveaway on your Facebook Page using this tag http://tinyurl.com/clqpdzd
6.) Subscribe to THE HUNGRY HOUSEWIFE via email.
7.) Like Ronzoni on Facebook
8.) Like Ronzoni on Twitter

And there you have it, a total of 9 entries for you.
Contest ends Wednesday November 16th at 9 pm est CONTEST CLOSED
Winner will be chosen by Random.org
Winner MUST CONTACT ME within 72 business hours of winning or another winner will be chosen(NO EXCEPTIONS)
Contest open to US resident only.

Giveaway sponsored by Ronzoni

Roasted Vegetable and Chicken Pasta

The Hungry Housewife — Wed, 18 May 2011 06:00:38 +0000

This recipe was born after looking into my crisper drawer and realizing I had a whole bunch a veggies that had only a few more days to live, 2 days max. I had to use them up quick.

I love love love roasting vegetables. Roasting concentrates the flavors and just makes everything better.

There is no sauce in the dish. I tried to keep it as simple and healthy as I could. Don’t get me wrong..I love my sauces, and my butter and my cookie dough and my…oh, I could go on and on. My kids love plain pasta with extra virgin olive oil and lots of salt and pepper, so that is the flavor I was looking for. Did my kids eat the veggies? Yeah, right. They picked through this dinner..God forbid they eat a pepper or a tiny tiny piece of squash. Oh well.

Assorted vegetables ready to be roasted

Roasted Vegetable and Chicken Pasta

5.0 from 2 reviews

Recipe type: Entree

Author: Leslie Green-The Hungry Housewife

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 8

A delicious roasted vegetable and chicken pasta.

Ingredients

VEGETABLES
1 zucchini, chopped
1 yellow squash, chopped
1/2 purple onion, sliced
1/2 bunch asparagus
1 pint cherry tomatoes
1 small head broccoli, cut into bite size pieces
1 red pepper, chopped
1 pint mushrooms, sliced
1/4 cup extra virgin olive oil
1 teaspoon coarse kosher salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dill
PASTA
1 13.25 oz box of pasta, cooked to package directions
1/4 cup extra virgin olive oil
2/3 cup parmigiano-reggiano cheese, shredded
Salt and pepper to taste
CHICKEN
1 1/2 pounds boneless skinless chicken breasts
1 tablespoons extra virgin olive oil
1/2 teaspoon coarse kosher salt
1/2 teaspoon pepper
1 large handfull spinach
Shaved parmigiano-reggiano cheese for garnish(optional)

Instructions

VEGETABLES

Preheat then oven to 350.
On a large baking sheet combine combine the zucchini, squash, onion, asparagus, tomatoes, broccoli, red pepper, mushrooms, olive oil, salt, pepper, garlic powder, onion powder and dill together.
Roast for 30 minutes, stirring every 10 minutes.

CHICKEN

Cut the chicken into bite size pieces.
In a large sautee pan, over medium heat, add the extra virgin olive oil.
Add the chicken to the pan and season it with salt and pepper.
Cook the chicken for about 6 minutes or until it is no longer pink in the middle.
Add the spinach to the pan with the chicken and cook for an additional 20 seconds, or until the spinach is wilted.

PASTA

While the pasta is still hot toss it with the extra virgin olive oil and parmigiano-reggiano cheese. Add salt and pepper to taste.

ASSEMBLE

In a very large serving bowl, toss the roasted vegetables, chicken and pasta together. Make sure to add any juices from the roasted vegetable pan and the chicken pan.
Again, salt and pepper to taste
Also, feel free to add more olive oil if needed to the finished dish.

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Greek Chicken and Tomato Pasta

The Hungry Housewife — Tue, 22 Feb 2011 05:01:00 +0000

Please make this, pretty pretty please. It is am amazing chicken dinner with light but delicious flavors.
I have never cooked with kalamata olives before. Honestly, I did not even think that I liked them.
But for some reason I picked up a jar of them at the grocery store and that is how this dish was created.
I have NO CLUE about Greek flavors(sorry my friend Peter). However, I do know that oregano, olives, and feta cheese are used often. So those are the ingredients I used and it turned out soooo delish. Everyone in my family loved it. I did have to pick out the tomatoes and olives for my brats.
This dinner is all about “building the flavors” It wont be quite as tasty if you don’t take the extra time to create the layers of flavors. Didn’t read my last post about building flavors? Click HERE.

GREEK CHICKEN AND TOMATO PASTA
Serves 6
Printer Friendly Version

1 1/2 pounds boneless, skinless chicken breasts, cubed

1 tsp course Kosher Salt

1/2 tsp Pepper

3/4 tsp Dried Oregano

1 Tbsp Olive Oil

1 1/2 Tbsp Balsamic Vinegar

1 Pint Cherry Tomatoes

3 cloves Garlic, minced

3 oz Kalamata Olives, pitted and sliced

14.5 oz Box Farfalle Pasta (I use Barilla Plus), Cooked to package directions

2 tbsp Butter

3 tbsp Extra Virgin Olive oil

Large pinch Pepper

Large pinch Course Kosher Salt

3 1/2oz crumbled Feta Cheese

In a medium mixing bowl, mix the first 6 above ingredients together, cover and marinate for 30 minutes to 1 hour.

In a large saute pan(I use a 12″), over medium high heat, saute chicken until no longer pink, about 5-7 minutes. Remove from the pan, place in a large bowl and cover with foil to keep warm and set aside.

In the same pan,over medium heat, add the cherry tomatoes and saute until they start to burst. If the pan starts to dry out, add a bit of chicken stock or broth.

Add the garlic and olives when the tomatoes are almost done. Saute the garlic and olives for 1 more minute. Remove and place in the bowl with the chicken and set aside.

In the same skillet, over medium-high, add the 2 Tbsp of butter and 3 Tbsp Extra Virgin Olive Oil. Add the cooked pasta, salt and pepper. Saute the pasta for a few minutes, until some of the noodles look crispy.

Add the chicken and tomato mixture in with the noodles along with any juice that has accumulated Toss.

Sprinkle the feta cheese over the top and serve.

Roasted Tomato Pesto Philly Pasta (video and recipe)

The Hungry Housewife — Mon, 17 May 2010 10:00:00 +0000

Not much to say today other than, you must make this quick little dish! This is one of those meals that also tastes wonderous while you stand in front of the fridge with the door wide open shoveling your face full of cold pasta the next day! Yum

*Please excuse the bullet points and the weird spacing. I just don’t get HTML codes!

ROASTED TOMATO PESTO PHILLY PASTA

Printed Friendly Recipe

1 pound(s) of Pasta of choice
2 pound(s) of Pints, Grape Tomatoes
2 tbsp. of Olive Oil
1/2 cup(s) of Pine Nuts
2 tbsp. of Butter
3 Garlic Cloves, minced
8 ounce(s) of Prepared Basil Pesto
8 ounce(s) of Philadelphia Cream Cheese, softened
1/2 cup(s) of Parmigiano-Reggiano Cheese, shredded
1/2 cup(s) of Chicken or Vegetable Stock
1/4 cup(s) of Balsamic Glaze
Salt
Pepper

Steps

Preheat oven to 425.
Bring pasta water to boil and cook per package directions.
In a medium bowl toss the tomatoes with 2 tablespoons of olive oil, salt and pepper.
Line a baking sheet with foil and pour the tomatoes on to it.
Add the pine nuts into a small oven proof skillet.
Place the tomatoes and the pine nuts into the preheated oven.
Remove the pine nuts after 5 minutes and set aside.
In a large skillet, melt the butter.
Add the garlic to the butter and cook over medium heat for 1 minute.
Take your jar of pesto and pour off any excess oil. Pour into the skillet and mix.
Add the Philadelphia Cream Cheese and mix until it is smooth.
Stir in the Parmigiano-Reggiano Cheese.
Stir in the chicken or vegetable stock.
Add salt and pepper to taste.
Let sauce simmer over low heat for 5 minutes.
Drain the pasta and add it to the pan with the sauce.
Remove the tomatoes from the oven and toss with the pasta.
Pour into a serving dish
Top with the toasted Pine Nuts.
Finish the dish with a nice drizzle of Balsamic Glaze.
Enjoy!

Roasted Vegetable Pasta

The Hungry Housewife — Mon, 19 Apr 2010 10:00:00 +0000

You want easy? CHECK

You want tasty? CHECK

You want fast? CHECK

Well then, it looks like I’ve got you covered..don’t I? You can thank me after dinner!

Here is a yum-a-licious dinner that is easy ,tasty and with simple flavors.

My kids even at it. Well, they ate everything but the veggies..so I guess that means they just ate pasta. Oh well, I did my part as a Mom and put it all on their plate.

This is a perfect dinner for all you people who have green thumbs and have a crop of veggies that need eaten up. I personally have a black thumb, so I leave the veggie growing to the professionals.

ROASTED VEGETABLE PASTA

Printable Recipe

2 squash, cubed into bite sized pieces

2 zucchini, cubed into bite sized pieces

1 bunch broccoli, trimmed

1 bunch asparagus

1 onion, chopped into bite size pieces

2 cups cherry tomatoes

Olive Oil

Salt and Pepper

3 cloves garlic, minced

1 cup Parmigiano-Reggiano Cheese, shredded

1/2 to 3/4 cup pine nuts, toasted

1 box tube pasta like Penne, cooked per directions

Preheat oven to 425

To toast pine nuts, place pine nuts in a skillet and cook over medium heat for about 5 minutes stirring often. Watch carefully as they burn fast. Set aside.

In a large bowl, toss squash, zucchini, broccoli, asparagus, tomatoes and onion with enough olive oil to coat(about 2 tablespoons). Salt and pepper generously.

Pour veggies onto a foil lined (for easy clean up) baking sheet and roast for 35 minutes, stirring occasionally.

Place about 1 tablespoon olive oil in a large skillet over medium heat and sauté garlic for about 2 minutes. Toss in cooked pasta. Add the Parmigiano-Reggiano to the hot pasta and toss to coat. Add the vegetables to the pasta(and any veggie juice in pan) and toss in the pine nuts. Salt and pepper to taste.

Feel free to add some balsamic vinegar for some zing. But I preferred the simple flavors.