She talked about roasting vegetables to use as sauce for pasta and I thought it sounded easy and really good. I have about had it with spaghetti sauce at the moment, and though I like pasta, I am about to need to take a break.
This recipe came just in time.
You need zucchini, tomatoes, mushrooms, garlic, onions, a can of diced tomatoes and a bell pepper. Try as I might, a bell pepper wasn't to be found at Trader Joes, so I did without. I think it was fine without it.
The one thing you have to keep in mind is that it will take over an hour to roast the vegetables. Fine on a weekend or summer day, but not so fine on a school day if I don't get home early enough.
Eating at 9pm isn't really an option for this hungry lady.
So, I fantasized about this for about 4 days. Each night that I wanted to make it, I either didn't have the ingredients or enough time to get them AND get them roasted in time.
I made a stop at Trader Joes for the vegetables and found 2 excellent sounded raviolis and I thought they would be a fun flavor change from just pasta.
One was basil and one was spinach. And I had to wait about 3 nights before I could actually eat them because something interfered every night!
After about an hour and 15 minutes of roasting at 350, the vegetables looked ready for pureeing into a sauce. They smelled so good!! I used a deeper pan than recommended, so that might have influenced cooking time.
I pureed all of the vegetables and added the can of tomatoes. The original recipe suggested pureeing some of the vegetables and leaving the rest but I wanted them all the same. I did only a rough chop toward the end so some of the pieces were slightly larger but not as big as they were when they were cooking.
I added a little ground pepper and served it over the raviolis.
And forgot the parmesan. It would have been even better with parmesan but we survived. It was lacking a little something and I think that would have made the difference. I don't think the missing bell pepper was the flavor we were missing.
I thought it was great and I'll make it again. I can't wait to make it during the summer with fresh zucchini and tomatoes.
K-ster was ok with it. I think he'd eat it again but it wasn't something that blew him out of his chair. He's never been one to suggest that I cook a vegetable, so I'm not surprised.
If I told him we were having 3 courses of meat followed by cheese on top of cheese with a dessert of Dairy Queen ice cream on a cheesecake, that might blow him out of his chair. But roasted vegetables with frou frou ravioli? Not this week.
Linking here:
http://www.skiptomylou.org
http://www.cherishedhandmadetreasures.com
I make a similar sauce with fresh tomatoes, carrots, onion or leek, ad zucchini all roasted with maybe some garlic too. Then puréed. And I could drink the stuff. It tastes so unbelievably good. If you grow tomatoes next year it's a great way to use them up. The carrots make it slightly sweet.
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