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  • Sister Clare Josef-Maier

Hearth & Table - October 21, 2021


You know what pretty much always goes over well? Cheese. Pasta. Those types of things. Here's a recipe you won't want to miss - so easy, soooo good.


(The recipe for the delicious balsamic fruit crisp is in last week's post... we understand if you don't want to miss that one either!)


Cheesy spaghetti & roasted vegetables

Serves 6-8


Ingredients:

2-3 lbs seasonal vegetables, cut bite-sized (and kept separate)

Oil, salt & pepper for roasting

1⁄4 C vegetable oil

1 onion, cut in half-julienne

1⁄2 head garlic, cloves peeled & sliced

1⁄4 cup tomato paste

2 teaspoons dried basil

2 sm (~15oz) cans tomato sauce

1 tablespoon brown sugar

Salt & pepper to taste

1 lb spaghetti

1⁄2 lb parmesan cheese, shaved


Method:

1. Preheat the oven to 400 degrees.

2. Roast the vegetables separately, according to the "Roasted Vegetable Guide", below.

3. Cook the pasta according to the package directions, drain, toss with oil and set aside.

4. In a large saucepan, heat the oil over medium-high heat and sauté the onions for about 10 minutes, until translucent and slightly browned. Reduce heat to medium.

5. Add the garlic and tomato paste and cook, stirring, for 3-4 more minutes.

6. Add the dried basil, tomato sauce and brown sugar, and season to taste. Simmer, stirring, for 10 minutes.

7. Toss the pasta with the sauce and serve alongside the roasted vegetables, covering everything with cheese. Enjoy!


Roasted Vegetable Guide – Oven usually at 400. Cut vegetables bite-sized or a little smaller. Try to get them as uniform in size as possible. Most vegetables can be prepped in advance, though onions and garlic should be fresh. Toss each separately with oil, salt and pepper in a large bowl and put in a single layer on a sheet pan. Cook veggies separately and combine at the end. Season with an interesting spice or spice blend and/or fresh herbs. Be sure to get some acidity in there as well... some lemon juice or a splash of vinegar. You can vary the seasoning with the same produce to get different

dishes.


Cook for how long? Simple answer is to taste and check for doneness, but it helps to have a guide:


Potatoes: 30 min

Onions: 25 min

Zucchini: 10 min

Broccoli: 12 min

Cauliflower: 15 min

Turnips: 25 min

Asparagus: 7 min

Fennel bulb: 20 min

Mushrooms: 35 min

Tomatoes: 15 min

Kale/collard greens: 7 min

Cabbage: 25 min

Brussels sprouts: 25 min

Bell peppers: 10 min

Winter squash: 35 min



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