End-of-the-Garden Veggie Pasta
  • Garden Veggies: (I used snap peas, shelled peas, purple heirloom beans, zucchini, peeled beets, mushrooms, and onions) Feel free to include: Peppers, summer squashes, broccoli, cauliflower, carrots, parsnips, radishes, potatoes, corn...?
  • Extra virgin olive oil
  • Sea salt/ground pepper
  • Pasta of choice
  • Butter, to taste (2 T to ⅓ cup)
  • Basil/parsley/garlic powder (or seasonings of your choice)
  • Shredded Parmesan Cheese
  1. Wash and chop/cube veggies to approximately same size for uniform cooking
  2. In mixing bowl, coat veggies with olive oil
  3. Add salt and pepper to taste
  4. Place in shallow baking tray or cookie sheet, avoid overcrowding
  5. Roast at 350 degrees 15-30 minutes until veggies are tender, stirring every 8-10 minutes to prevent burning
  6. While veggies are roasting, cook pasta in boiling water until al dente, drain
  7. Remove vegetables from oven and toss with pasta
  8. Drizzle with butter, season with herbs
  9. Generously sprinkle with parmesan cheese
  10. Serve warm
Recipe by The Prairie Homestead at https://www.theprairiehomestead.com/2011/08/end-of-the-garden-veggie-pasta.html