The other night I was CRAVING fresh veggies but I knew my kiddos and hubby needed something more than just a small plate of raw veggies
so I decided to come up with a recipe that would suit their taste, and mine! :)
My husband loves when I make anything that has to do with my Italian roots and he LOVES pasta,
so I grabbed some whole wheat pasta and went to work!
I grabbed the freshest veggies I could find and roasted them up for this delicious, hearty and healthy pasta dinner! :)
Rigatoni with Roasted Veggie Puree Sauce
INGREDIENTS:
1 box of whole wheat rigatoni (or whatever kind you like)
3 cups cherry tomatoes
2 zucchini
1 red bell pepper
1 yellow bell pepper
6 mushrooms (good size)
3-4 cloves fresh garlic (whole cloves)
kosher salt
pepper
1/4 tsp red pepper flakes
2 cups freshly grated or shredded parmesan cheese
Olive Oil
DIRECTIONS:
In a large bowl add the cherry tomatoes.
Chope the rest of the veggies and add to bowl.
Season with salt, pepper and red pepper flakes and add olive oil to coat.
Toss together until fully coated and turn onto a baking sheet (preferably with a silpat)
Bake for 35 minutes at 400 degrees.
Meanwhile, cook the pasta according to directions and grate the cheese and set aside.
When veggies are done, add them to a blender or food processor while still hot, add a tablespoon of olive oil, and puree completely but don’t over blend. This will be your sauce.
When pasta is done, strain but keep a cup of the pasta water in case the sauce starts to dry out.
Add the cooked pasta to a large pasta bowl and toss it with the parmesan cheese to coat.
Then add the pureed veggie sauce and toss to coat completely until well blended.
Serve hot and enjoy! :)
