Pasta Primavera
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian seasoning
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Preheat the oven to 450 degrees F.
In a very large bowl toss all of the vegetables with the oil, salt,
pepper, and dried herbs to coat. Transfer the vegetable mixture to 2
heavy large baking sheets and arrange evenly. Bake until the carrots are
tender and the vegetables begin to brown, stirring after the first 10
minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until
al dente, tender but still firm to the bite, about 8 minutes, or to
package directions. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine.
Toss with the cherry tomatoes and enough reserved cooking liquid to
moisten. Season the pasta with salt and pepper, to taste. Sprinkle with
the Parmesan and serve immediately.
Penne with Butternut Squash and Goat Cheese
Ingredients
• Vegetable oil cooking spray
• 1 (2-pound) butternut squash, peeled, seeded and cut into 3/4-inch cubes
• 1 onion, diced into 1/2-inch pieces
• Olive oil, for drizzling
• Kosher salt and freshly ground black pepper
• 1 pound penne pasta
• 1 cup (8 ounces) goat cheese, crumbled
• 1 cup coarsely chopped walnuts, toasted (see Cook's Note)
• 1 packed cup chopped fresh basil leaves
• 1/3 cup finely grated Parmesan
Directions
Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.
Mix the squash and onion together and arrange in a single layer on the
prepared baking sheet. Drizzle with olive oil and season with salt and
pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are
golden and cooked through. Remove from the oven and set aside to cool
slightly.
While the squash mixture is cooling, bring a large pot of salted water
to a boil over high heat. Add the pasta and cook until tender but still
firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain
and reserve about 2 cups of the pasta water. Put the pasta, goat cheese
and 1 cup of pasta water in a large serving bowl. Toss until the cheese
has melted and forms a creamy sauce. Add the squash and onion mixture,
the walnuts and the basil. Toss well and season with salt and pepper, to
taste. Garnish with Parmesan and serve.
Cook's Note:
To toast the walnuts, arrange them in a single layer on a baking sheet.
Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8
minutes Cool completely before using.
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Fava beans
Papaya curry. It's not common, but it's ******* gorgeous. Papaya, green
peas, coriander, onion, garlic, tomato, hot curry on it, lime. Lush.
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Tofu lasagna
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I love vegan sloppy joes- they're really easy to make. All you need is
tempeh, some veggies ( I usually use mushrooms, carrots, peppers, and
onions) and some barbecue sauce. They're absolutely delicious :)
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Fresh, whole-food vegetables of all types, prepared at home. Some raw,
some lightly steamed/sauteed in a mixture of raw virgin coconut oil and
cold-pressed extra-virgin olive oil (plain, and seasoned in different
ways sometimes).
