Pasta Tart With Roasted Seasonal Vegetables Recipes

PASTA WITH ROASTED SUMMER VEGETABLES AND BASIL

Steps:

• Preheat oven to 450 degrees. Divide squash, tomatoes, onions, and garlic between two large rimmed baking sheets. Drizzle with oil, and season with salt and pepper; toss to coat and then spread evenly. Roast (without tossing) until tender and starting to brown, 30 to 40 minutes.
• Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain, and return to pot.
• Add roasted vegetables, butter, parmesan, and basil to pot; season with salt and pepper, and toss gently with pasta to combine. Reheat over medium-low if necessary before serving.

MEDITERRANEAN ROASTED VEGETABLE PASTA RECIPE

Steps:

• Pre-heat the oven to 230ºC/450°F.
• Cut the zucchini in half lengthways and then cut into 1/4 inch slices.
• Cut the bell peppers into 1/2 inch pieces.
• Peel the onion and then cut into thick wedges.
• Pour the olive oil, salt, and pepper into a large roasting tin.
• Add in all the chopped veg and stir well until everything is well coated.
• Roasted for 30 minutes until slightly charred and tender.
• Combine the olive oil, grated parmesan, minced garlic, Italian herbs, salt and pepper in a jar or measuring cup. Stir well and set to one side.
• Whilst the veg is roasting bring a large pan of water to the boil.
• Salt it well and add the pasta.
• Cook as per the packet until al-dente.
• Reserve a cup of the pasta cooking water and drain the pasta, then return it to the pan.
• Add 1/4 cup of the pasta cooking water to the sauce and stir/shake to combine.
• Remove the veg from the oven and empty the veg and any oil over the drained pasta.
• Pour over the sauce and stir everything until well combined. You can add more cooking water if
• Serve sprinkled with some fresh oregano and more parmesan if desired.

EASY PASTA PRIMAVERA RECIPE

Steps:

• Heat oven to 450 degrees F.
• Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.
• Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).
• While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.
• Transfer pasta to a large bowl and season with salt and pepper, and if you like, a little oregano and fresh thyme. Add the vegetables in. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine.
• Sprinkle Parmesan cheese and serve immediately.

SUMMER PASTA PRIMAVERA

Steps:

• Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil.
• Combine the tomatoes, shallots, garlic, olive oil, salt, and sugar on the prepared baking sheet. Toss with your hands or a rubber spatula until the vegetables are evenly coated. Arrange the vegetables in a single layer and roast for 15 to 20 minutes, or until the tomatoes are just starting to brown. Remove the pan from the oven and add the zucchini and corn. Toss with a rubber spatula (the tomatoes will collapse; that's okay) and spread into an even layer. Roast for 5 minutes more, until the zucchini and corn are tender-crisp.
• Meanwhile, cook the pasta in salted water until al dente. Drain, then add the pasta back to the pan. Add the roasted vegetables and all their juices to the pasta, along with the butter, herbes de Provence, red pepper flakes, pecorino Romano, basil, and pine nuts. Toss well, then taste and adjust seasoning if necessary. Spoon into pasta bowls and drizzle with olive oil, if desired. Serve with more grated cheese.
• Note: Herbes de Provence can be found in the spice section of your supermarket. Most markets carry it but if you can't find it, dried thyme may be substituted.
• Note: To toast the pine nuts, put them in a dry skillet and cook over medium-low heat, stirring frequently, until golden in spots, about 3 minutes.

RUSTIC ROASTED VEGETABLE TART

Steps:

• In a large bowl, combine the vegetables, 3 tablespoons oil, garlic, salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 25-30 minutes or until vegetables are tender and moisture has evaporated, stirring every 10 minutes., On a lightly floured surface, roll pastry into a 13-in. circle. Sprinkle cornmeal over a greased 14-in. pizza pan; place pastry on prepared pan. Spoon vegetable mixture over pastry to within 1-1/2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Brush pastry with remaining oil., Bake at 450° for 20-25 minutes or until crust is golden brown. Sprinkle with cheese. Cut into wedges. Garnish with basil if desired.

PASTA TART WITH ROASTED SEASONAL VEGETABLES

Steps:

• In a large pot, cook the pasta until it is al dente. Drain and rinse.
• Cut pasta into three 9-inch circles to fit into a 9-inch removable bottom tart pan. Brush with olive oil; set aside.
• Preheat oven to 350 degrees.
• Scrub eggplant; do not peel. Slice into 1/4-inch thick rounds and arrange in single layer in a baking dish.
• Heat 2 tablespoons of the olive oil and saute mushrooms until lightly golden brown. Season with salt and pepper. Set aside.
• Add the remaining 2 tablespoons of oil to pan and saute onions and garlic until soft and golden but not brown. Season with salt and pepper, thyme, oregano and pepper flakes.
• Gently stir in mushrooms.
• Place mixture evenly over the eggplant rounds and bake at 350 degrees for about 30 minutes, until eggplant is very soft and onion mixture is lightly browned. Check occasionally so onions do not burn. If they brown too rapidly, cover pan with foil.
• Coarsely chop roasted eggplant rounds and stir them.
• Roast peppers either under broiler or over open flame until the skins are charred.
• Place hot peppers in plastic bag and allow to sweat, making skin easier to remove.
• Peel peppers, cut in half, remove seeds and stems. Try to clean peppers without running them under water, which removes some of the flavor.
• Toss peppers with salt, pepper and 1 tablespoon oil and cut into julienne strips.
• Stir in tomatoes and basil.
• Arrange one of pasta circles in bottom of tart pan.
• Arrange a layer of eggplant-mushroom mixture on pasta, and cover with second pasta circle. Arrange pepper mixture evenly over second circle and top with remaining circle.
• Wrap tart in plastic and place in a baking dish. Place another tart pan or skillet on top of wrapped tart and place a sack of flour or something similar in it to weigh down. Refrigerate for 3 hours or overnight.
• To serve, slice while still cold, then allow to return to room temperature - about one hour. Decorate with basil leaves and sprinkle with pine nuts.