Pasta with Roasted Veggie Sauce
Healthy and satisfying main or side dish is easy to make, and the left overs are delicious as a salad.
Cooking Time: 30 min Servings: 2-4
Products needed:
Ingredients:
2 small zucchini, sliced into quarter slices
2 cloves garlic, minced
1 bell pepper, diced
1/2 small red onion, diced
1 small container cherry tomatoes, sliced in half, or 2 large tomatoes seeded and chopped
3-4 fresh basil leaves, chiffonade
Sea Salt and freshly ground pepper, to taste (We love our French Picnic Salt for this recipe)
2-3 tablespoons The Olive Scene Wild Dill Olive Oil
2 tablespoons dry white wine
½ lb dried Pasta (choose from the wide variety available at
The Olive Scene)6 large Queen olives, chopped (available at The Olive Scene)
freshly grated Parmesan cheese
Directions:
Preheat oven to 400°.
Chop the veggies into similar sizes.
Set aside 1/4 cup of the chopped tomatoes, then add the rest with the zucchini, garlic, pepper, onion, basil, salt and pepper to a large bowl and toss with 2 tablespoons of the olive oil to coat the veggies.
Drizzle white wine over all and toss again.
Spread on a rimmed cookie sheets that is lined with foil, and place in oven for 20-30 minutes, till soft.
As the veggies are cooking, boil a large pot of water.
Salt the water and add the Fregola.
Cook until it’s just al dente, and drain.
Put Fregola in a large pasta bowl, and drizzle with the other tablespoon of oil to prevent sticking.
Top with roasted veggies and olives and gently toss.
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Transfer the Fregola to serving plates, top with the reserved fresh, chopped tomatoes, and Parmesan cheese, and serve warm or room temperature.
*Try this with any of our Herbed Oils, like Tuscan Herb, Wild Rosemary or Herbes de Provence.*If you like your sauce spicy, try making with our Harissa, Baklouti or Cayenne Red Pepper Oils
*Store left overs in the refrigerator up to 3 days and eat as a salad by tossing with your favorite balsamic vinegar.