Pasta With Roasted Provencal Vegetables

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My friend’s mother Patricia is a fantastic cook so every time I visit her guesthouse in Provence I can’t help but walk away a couple of kgs heavier and with a few of her recipes in my pocket.
I was doubly lucky during my last stay as Patricia’s sister Catherine happened to be visiting as well and they were both working their magic in the kitchen (what can I say, some families just have that special cooking touch).

Every meal was amazing but my absolute favorite was this ‘Pasta with Provencal vegetables’ which Catherine cooked for lunch one day using some vegetables and fresh pasta she had picked up from the local farmers market.

When I asked her for the recipe, she was kind of amused by my request. To her this wasn’t so much of a recipe as much as ‘just a few vegetables tossed together’. Don’t be deceived by her modesty though, this dish may be simple but it packs a great amount of flavor.

Of course the fresher the ingredients you use and the better the dish will taste but, between you and me, supermarket vegetables and dried pasta would still make for a very special dish….

Bon appétit x

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Pasta with Roasted Provencal Vegetables

Ingredients (serves 4)

1/2 medium eggplant, sliced and cut into small chunks
1 medium zucchini, cut into approx 1/2 cm slices
1/2 small red onion, thinly sliced
1 red or yellow capsicum, de-seeded, sliced and diced
150 g of cherry tomatoes, halved
2 tbs basil, shredded + extra leaves for serving
Extra virgin olive oil
400g fresh pasta ( I used fettuccine)
Parmesan to taste
Salt and pepper

Yummy idea: this recipe uses the same vegetables found in ‘ratatouille’ but you could use whatever  ingredients you have on hand such as spinach leaves, sun-dried tomatoes, pine nuts, the list goes on! You could also add a few pieces of thinly sliced prosciutto  to the vegetable mix for your carnivorous friends. :)

Instructions

♥ Pre-heat the oven to 200 degrees Celsius.

♥ In a large bowl gently toss the chopped vegetables with three tablespoons of olive oil, the shredded basil and salt and pepper to taste.

♥ Spread the vegetables on a baking tray lined with parchment paper.

♥ Bake for about 25 min, or until the vegetables are tender.

♥ In the meantime, prepare your pasta according to the label’s instructions.

♥ Divide the pasta amongst the plates and top with roasted vegetables, a touch of fresh basil, a pinch of black pepper and Parmesan.

Enjoy!

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