I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!

Friday, August 7, 2015

Roasted Fresh Garden Vegetable Spaghetti

Because this was made with veggies that came from my garden and because your garden is different than mine everytime we make it it's a little bit different depending on what's ready on any particular day. Experiment!
Today I used:

a handful of green beans, julienned
1/2 - 1 small onion, sliced
1 small zucchini, halved and sliced
1/2 red pepper, sliced
4-5 cloves garlic, finely chopped
5 plum tomatoes, quartered
2 beefsteak tomatoes, cut into wedges
3 tbsps olive oil
1 tsp sugar
1 tsp salt
1/2 tsp pepper

1 lb spaghetti
Reserve 1 cup pasta water
1/4 cup lemon juice
1/4 cup white wine
1 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp fennel seed
1/4 cup chopped spinach
1-2 tbsps fresh chopped basil

In a large bowl mix the veggies with olive oil, sugar, salt and pepper.

Spread out on a lined baking sheet and roast in a 400 F oven for 15 minutes.

Remove to a pot and mix with lemon juice, white wine, oregano, thyme, fennel seed, spinach and basil. Return to the warm oven ( turn it off now ) while the pasta cooks. Reserve some pasta water. Toss the roasted veggies with the pasta, adding pasta water only if needed, a little at a time.

And, of course, serve with lots of parmesan cheese.

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