Friday, February 22, 2008

One Dish Recipes

Versatile Vegies

Once a week I will add a new recipe for people on the go.

Pasta With Roasted Vegetable

1 (2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes1
(10-ounce) container fresh Brussels sprouts, each cut into halves
1 small bulb fennel (about 8 ounces), trimmed, halved and thinly slice
1/4 cup of olive oil
3 large cloves garlic, peeled and halved lengthwise
3/4 teaspoon salt
1/2 teaspoon dried oregano leave
8 ounces penne or ziti pasta or pasta of your choice
1/4 cup of pumpkin seeds
1 1/2 teaspoons TABASCO brand Pepper Sauce
1/2 cup grated Parmesan cheese

Preheat oven to 450F. In roasting pan, combine squash, Brussels sprouts, fennel, olive oil, garlic, salt and oregano. Bake 20 Minutes, stirring occasionally.

Meanwhile, prepare penne (or pasta of choice) according to package directions. During last 2 minutes of roasting vegetables, add pumpkin seeds to vegetables. Continue cooking until seeds are lightly toasted.

To serve, toss cooked, drained pasta with roasted vegetables, TABASCO sauce and Parmesan cheese to mix well.


Generally, fresh Brussels sprouts are removed from their stalks and sold by the pound or in cardboard containers covered with cellophane. At farmers' markets, they also may be found still attached to their stalks. These sprouts are fresher and have better flavor. Do not remove them from the stalk until just before cooking.

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