About Me and This Blog

I've been a vegetarian for almost six years now. For the first four years, I was a pescetarian (I ate fish). These days, I lean towards veganism and am very passionate about animal rights and welfare. Before going veg, I ate A LOT of meat. In fact, I had a bumper sticker on my first car that read "If we're not supposed to eat animals, then why do they taste so good?" Yeah, I was that person. I loved cooking meat, now I love cooking vegetarian EVEN MORE.

I post a lot of stories about animals and veggie food on facebook, and friends started asking me for recipes and more information on how to be a healthy vegetarian. This blog is my answer to those questions. Most if not all of the recipes can be made vegan by omitting cheese or subbing with vegan "cheese". Email me anytime.

Thursday, November 29, 2012

Pasta with oven-roasted squash, capers and garlic

Another Goodveg recipe! Such a good site/resource for delicious veg recipes :)  This one can be found here.  http://goodveg.squidoo.com/recipes/entrees/macaroni-with-oven-roasted-squash-capers-and-garlic  All credit to them!

Changes I made -  added a whole chopped tomato towards the end at the same time as the capers. 
Also, we didn't have macaroni, so I think I used rotini.  And I couldn't find pattypan squash, so I think I just doubled up the zucchini (I had been looking for a recipe to use a bunch) or another type of squash. 

Result: delicious.  Sorry I don't have a photo at the moment but I made this back in August or September. Will add a picture next time I make it...and there will be a next time!

2 large zucchini and 3 medium pattypan squash – sliced into ¼ inch slices, lengthwise, using a mandolin. (You should have long ribbons)
2 large cloves of garlic – minced (I probably used three)
1 small bunch of curly parsley – no stems – finely chopped
1 small bunch of fresh oregano – leaves only – roughly chopped
Handful of fresh chives – finely minced
½ cup Parmesan cheese – freshly grated
4 Tbsp capers in brine – drained
16 oz pasta– uncooked
Olive oil
Red chili flakes
Pasta water

Slice squash into ¼ inch long ribbons using a mandolin. Line a sheet pan with foil, and coat foil with olive oil. Preheat oven to 400 degrees.
Mix a few of your favorite spices in a mortar and pestle, or use a pre-made spice mix. Mine had dill weed, paprika, coarse salt, pepper, and Teriyaki seasoning. (from original recipe - I used traditional italian seasonings in mine!)
Lay slices on sheet pan close together – don’t overlap or they will steam, not roast. Brush with more olive oil, sprinkle with seasoning mix, and roast for 20 minutes. Check them after 15 minutes, the slices should be translucent and slightly toasted. Take slices off pan to a plate, and repeat.
Put a pot of salted water on to boil. Take roasted zucchini and chop into 1 inch pieces…until you have about 3 cups. Chop the herbs and garlic.
Just before macaroni is cooked, remove approximately 1 cup of water from the pot, and set aside.
Drain the pasta, and in the same pot, add enough olive oil to coat the bottom of the pot. Turn heat off. Add garlic, and red pepper flakes and stir for a minute. Add the capers (tomatoes if using), and the fresh herbs, and stir for 30 seconds. Add ½ the pasta water, and return the macaroni to the pot. Add the roasted zucchini, the Parmesan cheese, and the remaining pasta water, and stir until combined. Serve immediately.

No comments:

Post a Comment