Roasted Vegetable Pasta

I LOVE roasted veggies! They look good, they smell good, they taste good.

and pasta.. OH!!! my love for pasta....:swoons:

My picture taking skills were on the lame side last night.. I'm not proud of my behavior. Truth is, I started with these ingredients & made the rest up as I went. So pictured is where we started :)

1 summer squash; cut into cubes
1 zucchini squash; cut into cubes
1 head of garlic, top cut off, not peeled
1 red onion, cut into cubes
1 red pepper; cut into cubes
1 pint cherry tomatoes
1 sprig of Rosemary
Olive oil
Salt
Pepper
1 box of ziti
1 cup of ricotta cheese
1/2 cup of grated  parmesan cheese
1/2 cup of grated Romano cheese
2 Tablespoon butter
Chopped basil  & parsley


:revised ingredient:

1 cup frozen peas


Toss all of the veggies with a generous drizzle of olive oil a place on a foil-lined cookie sheet . Tuck rosemary spring under veggies & make sure the the garlic clove has oil drizzled on top of it. Season with salt & pepper.

Roast in a 425 degree oven for about 25 minutes.  Remove rosemary sprig & garlic cloves. When garlic is cool enough, squeeze the roasted garlic from the bulb; set aside.


While vegetables are roasting, bring a pot of water to a boil & season generously with salt. Cook pasta until the al dente stage, a few minutes less than what the directions on the box state.

Drain pasta, reserving about 1/2 cup of the cooking water.

Return pasta to pot, add veggies, along with any accumulated juices, the ricotta, 1/3 of each of the shredded cheeses, the roasted garlic& mix. *revised directions* also mix frozen peas.. no need to defrost, the heat from the other veggies & pasta will warm them.. Add reserved pasta water.  Season again with slat & pepper.

Pour mixture into a buttered 9x13 inch baking dish & top with remaining shredded cheeses & pats of butter. Cover with aluminum foil.

Bake in 350 degree oven for about 20 minutes. Remove foil, place under broiler for about a minute, the garnish with chopped herbs.

I like to drizzle a bit of EVOO on top top after it is all finished :)

 *revised* see those pretty peas in there that I forgot the first time. poor peas :(

I also made whole wheat garlic cheese bread using the bread from our bread share of our CSA

ok.. that was a seriously post, eh? I needed to remember everything that I did before I forgot it.. makes sense, eh?


now I'm exhausted :phew:

homemade creamed corn with bacon

Look at the beautiful rainbow of goodies that we received this week!  I am having so much fun coming home with our treasures & deciding what to do with all of them!

I saw Rachael  Ray make a corn dish on Food Network last week & with our freshly picked corn on the cob,  I knew that I had to try it.  Summer Corn Fettucini.

I didn't actually make the fettucini part, just the creamed corn. It was OUT OF THIS WORLD!! not only did I make it once, I made it again the very next day. If you like sweet corn, this is a recipe to try...

it is so simple to make , yet the flavors are incredible together. Trust me, this one's a keeper!

I also made a pan- fried squash & tomato salad.

I sliced the squash into 1/4 inch circles, then used a standard breading procedure ( seasoned flour, egg wash. bread crumbs) I used panko because I like the texture, and I shredded some parmesan with the bread crumbs.

I sauteed each round in a little bit of olive oil, just to get a light crust, then transfered them to a foiled-lined cookie sheet with a baking rack on top, and baked at 375 for about 20 minutes.

I sliced up a ripe tomato & layered with the squash a squeeze of lemon juice & a drizzle of olive oil.  Finally, a shaving of parmesan cheese.
.

I actually decided after  I took this picture to make 2 layers to this. So each serving had 2 squash & 2 tomatoes, but I forgot to take a picture ;(  But no worries.. I'll be making these again very soon, so I'll sneak a  complete picture.

This week we also picked beans at the farm. There were purple & green. I found  a recipe from Paula Deen Green bean bundles

I wrapped them into cute little packages & placed them along side of my charcoal (under the grate) for about 12 minutes. I can't begin to describe the flavor of these. They were light, slightly smokey, tangy form the lemon and sweet from the butter.  And overall, just plain fun!!!


Even Ryan who isn't overly crazy for green/ purple beans, ate every last one.

Now here is an interesting fact that we learned last night, the purple beans actually cook to green ! Go figure!

These were out side dish to go with our Ultimate Chicken Kebobs. I didn't make the salad part, and changed a few things. I used both sweet & spicy Italian sausage & I par-boiled them for a few minutes, and let them cool before threading. I also grilled some of the bread on it's own, which was good, because the bread on the skewers  was just a little bit too well done ( no worries, not so bad that we didn't eat it)

Even thought the bread on the skewers was a cooked a little much, I would still do it again because the flavor & juices form everything together made this just wonderful!

my ONLY complaint was that there weren't any leftovers ;(

I leave with with some flower pics from the farm this week.....

oxooxx~ michelle