About 4 years ago I had a very bad experience with our tv cable provider. One day our cable suddenly stopped working, so I called the cable company, and spent weeks on the phone with them, restarting the cable box over and over again. Finally they believed that it wasn’t a user issue, and they sent a technician to come out. It turns out our next door neighbor had moved out a few weeks prior and the cable company had come out to disconnect their cable. Unfortunately, they actually disconnected our cable instead!
We spent another year with cable and then cancelled it. Unfortunately, we can’t even stick an antenna in the roof to get basic channels. The only reasons I really miss cable are The Food Network, Divine Design, and when the olympics roll around.
Fortunately, the iPhone app is able to slightly satisfy my appetite for The Food Network, slightly. The other night I watched Giada At Home and she made a pasta with roasted zucchini, squash and cauliflower. I love zucchini and squash, and have always wanted to try cooking cauliflower. This roasting method seemed very easy, so I decided to try it.
I forgot to take pictures of the finished pasta product, but I will definitely be making this dish again. Yum!
Roasted Vegetable Pasta
Adapted from Giada at Home
Preheat oven to 450 degrees.
Cook pasta in a large pot of salted water. Drain when done.
Slice a zucchini, yellow squash and half a small cauliflower into small pieces (approximately 2 inch pieces) and chop a garlic clove and place all of the vegetables and garlic onto an oiled (using cooking spray) sheet pan. Drizzle with olive oil, toss to coat, and arrange into a single layer. Then put this into the preheated oven for approximately 20 minutes, or until golden brown and tender. After this is done cooking you can sprinkle salt and pepper. A tip Giada gives in the episode is to salt the vegetables after the cooking or else the salt will draw out the natural juices in the vegetables and can end up steaming instead of roasting the vegetables.
Brown a little bit of meat, I had sausages in the freezer, so I thawed these and browned them up in a skillet. I transferred the meat to the (currently empty) pasta pot and put some vermouth in the skillet to pick up some of those browned pieces stuck to the pan. I then poured this into the pasta pot as well.
Once the vegetables are done, place them in the pasta pot, put the pasta on top, and put a 1/2 cup of grated parmesan in and toss it all together.
Then whisk together approximately 1/4 cup of olive oil, 2 Tbs red vinegar, 2 Tbs dijon mustard, 1 Tbs honey, salt and pepper in a small bowl until smooth. and pour this over the pasta mixture and toss again.