Saturday, June 20, 2009

Roasted Veggie Pasta with Smoked Salmon


Yes, it's been a long time. I doubt this will be a real return to regular posts, but this one deserves the effort. Especially with summer zucchini and squash; my new favorite veggies!
This is my recipe highly adapted from a base recipe I found in a Taste of Home mag. I think I've messed with it enough to call it mine. It is DELISH!

Preheat oven to 450*F.
In a large bowl, combine:
2 small zucchini, halved lengthwise and cut into slices according to your taste (thicker keeps it crunchier)
1 onion, cut into wedges
1 medium yellow summer squash, cut like the zucchini
1 large sweet yellow pepper, cut into slices according to taste
1/2 cup or so of baby carrots, halved lengthwise
2 Tbsp. olive oil
1 minced garlic clove

Transfer veggies into a 13"x9" pan and bake for 20-25 minutes or until crisp-tender.

While veggies are cooking, prepare 2 cups of fusilli pasta (or whatever kind you like, gluten free, of course). Add drained pasta to:
1 cup mozzarella cheese
3/4 cup heavy whipping cream
1/2 cup canned diced tomatoes in sauce
1/2 cup shredded Parmesan cheese
1 minced garlic clove
2 cups shredded smoked salmon (if you are lacking this, tuna or just skipping the meat makes a tasty vegetarian dish)
salt and pepper to taste

When veggies and pasta mix are complete, stir all together in the baking dish, top with extra Parmesan cheese, and bake for additional 20-25 minutes or until bubbly. Let cool and enjoy!