I haven’t been eating meat for over two months (except for one slip up I was really upset about that involved me nannying a sick child and eating chicken noodle soup with her. I honestly didn’t realize I had eaten meat until two hours later, but that’s another story). I still don’t know how long I’ll keep it up, but it hasn’t proved to be too difficult thus far. It obviously limits the kinds of meals you can eat, so I’ve been trying to find some good meatless recipes that both Whitney and I will enjoy eating. I’ve made this Roasted Vegetable Pasta dish twice now, and it’s so good and so easy to make. If you reduce the amount of cheese you throw on the dish (I didn’t), it’s also healthy (because it’s just full of vegetables).
From our Betty Crocker cookbook
(note: I chopped my vegetables smaller than the recipe calls for because I don’t like huge chunks)
*1 green or yellow bell pepper, cut into 1-in pieces
*1 red bell pepper, cut into 1-in pieces
*1 onion, cut into 8 wedges and separated
*2 zucchini, cut into 1-in pieces
*8 oz whole mushrooms (I cut mine in half)
*1/3 cup chopped fresh or 2 tbsp dried basil
*3 tbsp olive or vegetable oil
*2 tbsp red wine vinegar (I omitted this)
*2 tsp Italian seasoning
*1/2 tsp salt
*1/4 tsp pepper
*2 cups uncooked cavatappi or gemelli pasta
*2 tomatoes, seeded and cut into 2-in pieces
*8 oz shredded Italian-style four-cheese blend
1. Pre-heat oven to 450 degrees F and place vegetables (excluding tomatoes) in a pan or casserole dish. Sprinkle with the basil.
2. Mix oil, vinegar, Italian seasoning, salt, and pepper in small bowl. Pour over vegetables, and bake uncovered 25-30 mins.
3. Cook and drain pasta.
4. Reduce oven temperature to 350 degrees F, and add tomatoes and pasta to vegetable mixture; toss to coat. Sprinkle with cheese. Bake uncovered 15 minutes or until vegetables are tender and cheese is melted.”
There you have it! It’s super easy…all you have to do is chop up a bunch of vegetables. Maybe next time I’ll try adding some new vegetables to the mix and reducing the amount of cheese I use. I also made some garlic bread to go along with it, which is an even easier recipe.
*1/2 cup butter (I used 1/4 cup this time)
*2 garlic cloves, minced
*2 tbsp basil
*1 loaf Italian bread, split lengthwise
1. Combine ingredients and spread mixture evenly over cut slices of bread.
2. Broil bread 3-4 mins, or until toasted and bubbly.
I love this garlic bread and have made it several times already. So easy and DELICIOUS.