I want to talk about tomatoes and corn, eggplant and zucchini, and all the other beautiful produce that is so abundant right now, but first, I must say thank you all for your kind responses to my last post.
You commented, emailed and left messages on social media; I read every one and was much encouraged. It really helped to hear from so many people that the emotional toll if an car accident is just as severe as the physical one. As it turned out, after a week of exhaustion, sensitivity to noise, and bad headaches, the conclusion is that I did suffer a mild concussion. Rest is needed, as is time away from screens, so this post will be short.
Fortunately I developed and photographed this simple summer pasta the day before the accident, and I’m so excited to share it. If your kitchen is anything like mine, there’s a pile of vegetables begging to be roasted and tossed with pasta, herbs and olive oil tonight.
This new favourite pasta all started with a box of vegetables both from my garden and a local farm stand. My basil was two feet tall and threatening to flower if I didn’t use it. I fell under the spell of the sleek and elegant eggplant (just like every September) and decided they must go in a pasta dish with the zucchini, basil and onions.
Also these tomatoes! Every single one is handpicked from my garden and my generous neighbour’s plot. We’ve been eating them in salads and cooking them for pizza sauce. I’ve made ketchup and slow roasted even more to freeze. Still, we have in abundance and so they made it into this pasta, too.
A quick chop of the vegetables, then a fast roast while the pasta cooked, and everything was tossed together right on the sheet pan. As the vegetables released their juices, the piping hot spaghetti absorbed them, making for a flavour that far exceeded the complexity of the dish. All that was needed was a sprinkle of Parmesan cheese. Oh, and I added a few chopped zucchini blossoms too.
So how about this: if I can bring you this recipe despite a mild concussion, can you do your part and give it a go for dinner? Let me know how you liked it in the comments and give all the details if you customized it with other vegetables. I’m thinking it would be great with roasted cauliflower, or even brussels sprouts.
It’s the season to embrace vegetables in every way, shape and form and this pasta is the perfect vehicle.
|Easy Roasted Vegetable Spaghetti|| |
- 6 spring onions
- 2 sweet bell peppers, red, orange or yellow
- 2 medium zucchini
- 2 medium eggplant
- 4 large garlic cloves
- 1/2 cup extra virgin olive oil
- 3 Tablespoons chopped fresh oregano
- 1 pint cherry tomatoes
- 1 teaspoon salt
- 1/2 teaspoon fresh black pepper
- 1 lb whole grain spaghetti
- 1/4 cup fresh basil
- 1/2 cup parmesan cheese, to finish
- Preheat oven to 400F. Bring a large pot of salted water to a boil.
- Leaving out the tomatoes, wash all the vegetables and give them a rough chop. Really, they don't have to be pretty, just keep everything relatively uniform.
- Toss the vegetables in 1/4 cup of olive oil and the oregano. Sprinkle with salt and pepper and toss to coat.
- Roast the vegetables for 20 minutes on a large baking sheet. Add the tomatoes, toss the vegetables and redistribute on the sheet. Roast for an additional 10 minutes.
- Just after you add the tomatoes to the pan, tip the spaghetti into the boiling water. Cook for 10 minutes or according to package directions.
- Drain the pasta. Remove the vegetables from the oven and add the pasta on top. Toss everything together, along with the fresh basil and remaining 1/4 cup of olive oil.
- Serve piled high in a bowl with plenty of freshly grated Parmesan cheese.
We’re heading into autumn! Here are twelve recipes to help you make that transition from the talented group of bloggers behind our monthly #EatSeasonal project. Tag your cooking and baking with #EatSeasonal on Twitter and Instagram to join in.
Shredded Hoisin-Blackberry Chicken Tacos with Crunchy Slaw by Floating Kitchen
Raspberry Peach Hand Pies by Foodie Crush
Roasted Red Pepper and Sweet Potato Soup by Cafe Johnsonia
Pumpkin Apple Cake with Caramel Sauce by Climbing Grier Mountain
Zucchini Banana Brownies by Kitchen Confidante
Pesto Chicken Stuffed Spaghetti Squash by Cookin’ Canuck
Classic Carrot Cake by Vintage Mixer
Easy Roasted Vegetable Spaghetti by Simple Bites
Peach and Arugula Pizza by Letty’s Kitchen
Thai Carrot Cucumber Noodle Salad with Peanut Lime Dressing by Flavor the Moments
Slow Cooker Red Lentil Cauliflower Curry by Well Plated
Creamy Tomatillo Ranch Dressing by Mountain Mama Cooks
What are you cooking and baking with seasonal produce this month?