Chef's Corner

  • Pasta with Roasted Vegetables, Tomatoes & Basil Oil

    Posted by Administrator on March 19, 2012 in Pasta & Rice

    Great served warm or at room temperature.
    Makes 10 servings.

        Nonstick vegetable oil spray
        3 red bell peppers, cut into 1/2-inch pieces
        1 1/2 medium eggplants, unpeeled, cut into 1/2-inch pieces
        1 1/2 large yellow crookneck squash, cut into 1/2-inch pieces
        2 1/4 cups 1/2-inch pieces peeled butternut squash
        6 tablespoons Stella Cadente Basil olive oil
        1 1/2 pounds penne pasta
        3 medium tomatoes, cored, seeded, diced
        2 1/4 tablespoons dried basil
        3 tablespoons balsamic vinegar
        2 garlic cloves, minced
        3/4 cup grated parmesan cheese


    Preheat oven to 450° F.
    Spray large roasting pan with nonstick spray. Combine red bell peppers, eggplant, crookneck squash, and butternut squash in prepared pan. Drizzle with 3 tablespoons Basil oil; sprinkle with salt and pepper. Toss to coat. Roast until vegetables are tender and beginning to brown, stirring occasionally, approximately 25 minutes.

    Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; reserve 3/4 cup cooking liquid.

    Combine pasta, roasted vegetables, tomatoes, and basil in large bowl. Add remaining 3 tablespoons Stella Cadente Basil oil, vinegar, and garlic. Toss to combine. Season pasta to taste with salt and pepper, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on platter. Sprinkle with Parmesan and serve. (Can be made 2 hours ahead). Cover and keep at room temperature.

    Modified recipe from Bon Appétit Outdoor Entertaining