Vegetable and Pasta Bar

AuthorAngela
RatingDifficultyBeginner
TweetSave
make your own pasta bar
Yields6 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
 1 package of your favorite pasta
 2 onions
 2 red, orange or yellow bell peppers
 1 pt cherry tomatoes
 1 lb broccoli florets
 8 oz mushrooms
 1 jar or can of your favorite olives
 1 jar of artichoke hearts
 ½ cup pine nuts
 ¼ cup garlic and red pepper oil (recipe below)
1

Preheat oven to 425 degrees.

2

Prepare vegetables: Dice onions and bell peppers. Slice mushrooms. Cut cherry tomatoes in half. Cut broccoli florets in quarters.

3

Toss onions with a very light drizzle of vegetable oil and lay in a single layer on a baking sheet. Repeat this process with the bell peppers and cherry tomatoes. Roast until vegetables are tender, blistered, and dark around the edges.

4

Cook pasta according to the instructions on the package. Toss cooked pasta with a light drizzle of olive oil to prevent sticking.

5

Fill a medium sauce pan 3/4 full of water. Bring water to a boil. Add 1 teaspoon of salt and broccoli florets to the water. Boil for a few minutes until they are tender but not mushy. Alternatively, the broccoli can be steamed or roasted.

6

Saute mushrooms over low heat in 1 teaspoon buttery spread or vegetable broth.

7

Make garlic and red pepper oil: Heat 1/4 cup of olive oil in a small saute pan for 1 minute over medium low heat. Add 4 cloves of garlic and 1/4 teaspoon crushed red pepper flakes to the oil. Cook for 1 minute. Remove from heat.

8

Set all ingredients in a line beginning with the pasta. Serve pasta, drizzle with oil and top with vegetables and pine nuts.

Ingredients

 1 package of your favorite pasta
 2 onions
 2 red, orange or yellow bell peppers
 1 pt cherry tomatoes
 1 lb broccoli florets
 8 oz mushrooms
 1 jar or can of your favorite olives
 1 jar of artichoke hearts
 ½ cup pine nuts
 ¼ cup garlic and red pepper oil (recipe below)

Directions

1

Preheat oven to 425 degrees.

2

Prepare vegetables: Dice onions and bell peppers. Slice mushrooms. Cut cherry tomatoes in half. Cut broccoli florets in quarters.

3

Toss onions with a very light drizzle of vegetable oil and lay in a single layer on a baking sheet. Repeat this process with the bell peppers and cherry tomatoes. Roast until vegetables are tender, blistered, and dark around the edges.

4

Cook pasta according to the instructions on the package. Toss cooked pasta with a light drizzle of olive oil to prevent sticking.

5

Fill a medium sauce pan 3/4 full of water. Bring water to a boil. Add 1 teaspoon of salt and broccoli florets to the water. Boil for a few minutes until they are tender but not mushy. Alternatively, the broccoli can be steamed or roasted.

6

Saute mushrooms over low heat in 1 teaspoon buttery spread or vegetable broth.

7

Make garlic and red pepper oil: Heat 1/4 cup of olive oil in a small saute pan for 1 minute over medium low heat. Add 4 cloves of garlic and 1/4 teaspoon crushed red pepper flakes to the oil. Cook for 1 minute. Remove from heat.

8

Set all ingredients in a line beginning with the pasta. Serve pasta, drizzle with oil and top with vegetables and pine nuts.

Vegetable and Pasta Bar

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