Thursday, February 25, 2010

Roasted Vegetable Pasta with Lemon Vinaigrette

My second dish for Pasta week is a creation of my own comprised of reading SEVERAL recipes. There wasn't anything quite like I was looking for so I just made it up. It was a pretty big hit. Fresh and lively with strong flavors that tantalize your tongue. This healthy eating thing's not so bad after all! And it was QUICK. Just use leftover chicken from a Garlic Lemon Roasted Chicken and the rest of the recipe takes max 30 minutes! Enjoy!

*Pictures coming this weekend*

Roasted Vegetable Pasta with Lemon Vinaigrette

1 large eggplant, diced large
2 straight neck squash, diced large
1 zuchini, diced large
1 small onion, sliced thick
1 shallot, sliced thick
4-5 cloves garlic, deskinned (either whole or halved)
4 tablespoons olive oil
salt and pepper
1-2 cups diced chicken
1 lb fusilli pasta (or penne)
1/2 cup parmesan cheese (optional)
1 can diced tomatoes

Lemon Vinaigrette:
1/2 cup olive oil
Juice of One lemon
1 1/2 tsps of dijon mustard
1/2 tsp sugar
(I did not use lemon peel or shallot since I'm mixing with lemon chicken and roasted veggies.)

In a large bowl coat ALL the veggies with olive oil. Spread out on greased baking sheet and sprinkle with salt and pepper. Roast for about 15-18 minutes on 450 in the oven.

Meanwhile, cook pasta in salted water till tender. In large bowl, combine drained pasta, chicken and roasted vegetables (and cheese if you opt to use it).

Whisk vingaigrette ingredients together and pour over pasta mixture and mix well. Serve warm or cool.

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