Saturday, July 26, 2008

Roasted Squash Fettucini

Pasta dishes are so easy that most of the time I don't even post them anymore. How many different ways can I say "Saute veggies, toss with pasta and cheese" and have you believe that it really doesn't taste exactly the same every time? Can I get away with it one more time? Pretty please?

Last night, the trick was in the herbs. The fresh basil and oregano, to be exact. Sometimes, I think I need to get basil-scented air filters for my house, because I just LOVE the way it smells. After I pick some leaves, I smell my hands the whole way to the house. The oregano smells awesome too, but there's just something about fresh basil that makes my heart go pitter-patter.

The veggies were good - basically, a mish-mosh of things I had leftover in my fridge and a couple of things I pulled out of the garden.
But the basil...the basil has my heart.

Roasted Squash Fetucini

1/2 eggplant, cut in 1" cubes
2 large zucchini, cut in 1" cubes
1 small yellow squash, cut in 1" cubes
4 roma tomatoes, halved
1/2 of a large yellow onion, cut in fairly large pieces
1 small red bell pepper, cut in fairly large pieces
3 Tbsp olive oil
3 cloves minced garlic
sprinkling of kosher salt
a few turns of freshly ground pepper
1/2 cup fresh basil leaves, chiffonade if you feel fancy, just chop them up if you don't
3?? Tbsp chopped fresh oregano
2 Tbsp butter or margerine*
1/4 cup half and half
1/2 cup parmesan cheese

Preheat oven to 350F.
Toss the vegetables with the olive oil, garlic, salt and pepper. Spread out on a baking sheet and bake for about 30 minutes, turning veggies once halfway through.

Cook your fettucini. Drain and return to the pan. While the pasta is still hot - add the butter, half and half, and cheese. Stir (I tossed everything around with a pair of tongs) until butter is melted. Add the veggies, toss around til it's all mixed up and serve - sprinkled with more cheese if you're half the cheese-fiend that I am.

I haven't been grocery shopping since the family left last Sunday, so I was just using up lots of leftover stuff. As a result...
* I didn't have any butter or margerine left -but I did have a tub of country crock, so that's what I used. It tasted just fine...but doesn't cheese cover all ills?


kittie said...

Ah - there may be only so many ways to make pasta... but this is a combo I haven't tried yet!

Love roasted squash - so it's right up my street!

spanish language software said...

This post was very valuable to me because, while you felt it was just a repeat of a typical pasta formula, it wasn't to me. I wish I was experienced as you are and could throw things together like this.

Anyway, I appreciated getting the detailed recipe, but I also appreciate the way you sort of spelled out the formula. It helps me to begin thinking about my cooking differently.