Thursday, March 20, 2008

Bowtie Pasta with Roasted Asparagus and Tomatoes

I could have come up with a longer title for this, but it would have taken the time that I have allocated to telling you how much I love and adore this:


This is my favorite seasoning blend. It will go with anything. It may even be tasty enough to eat all by itself on a spoon, but I’m not admitting to anything. A few years ago, I bought about 5 different McCormick’s blends, used them up – and then discovered they had disappeared from the grocery store when I went to buy more. I wanted to stage a Spice Aisle Sit-In, but I had finals that week. Walmart should be grateful that I went to grad school.

Last year, my life found new meaning when I rediscovered the Roasted Garlic and Bell Pepper blend at the store. I may or may not have cried, but there were no witnesses, so we’ll just call that an unsubstantiated rumor.

And Holy Roasted Peppers, there’s a recipe on their product page that I’m going to have to make.

Note to McCormicks: feel free to thank my free advertising with some free seasoning blends. I promise to love them, too.



This is my entry for the week for Presto Pasta Nights.

Bowtie Pasta with Roasted Asparagus and Tomatoes

8 oz bow-tie pasta
½ lb asparagus, cut into 2” pieces
1 pint grape tomatoes, cut in half
½ yellow onion, chopped
3 Tbsp olive oil
½ tsp kosher salt
Lots and lots of the Roasted Garlic and Bell Pepper goodness
1 cup grated Parmesan or Asiago or Romano – or if you’re really lucky, a combination
¼ cup fake butter – or the real thing, if you have it

Cut up your vegetables and put them in a bowl. Drizzle with the olive oil and toss to coat. Pour them out on a baking sheet and sprinkle the salt and seasoning blend over them. I’m not going to lie, I go a little crazy with the seasoning. I don’t measure, I just pour a mound in my hand and sprinkle it around. Then I repeat.

Cook in a 350F oven for about 30-40 minutes, until the vegetables are shriveling a little and you can’t stand not to eat them any more.

Cook your pasta and drain. Toss the pasta, butter, vegetables and half of the cheese together until the butter is melted; sprinkle with remaining cheese and serve.

Notes: I am overflowing with fake butter spreads, so I used Smart Balance.
I love cheese.

3 comments:

Ruth Daniels said...

It is always sad when a favorite seasoning is no longer around and equally fantastic when it reappears.

Thanks for sharing the story, the blend and the recipe with Presto Pasta Nights.

Sarah said...

Glad you're finding other uses for your butter stash. This recipe looks like it would be great with almost any vegetables - maybe some roasted parsnips and beets?

Patsyk said...

I hate when they do that to you... and with no warning or anything! At least they have redeemed themselves by putting something equally wonderful on the shelves to replace at least one of them! I am going to look for this blend next time I am at the store... sounds like something I would love.