Mmmm! For Mother's Day, my mom wanted a pasta dish with veggies so I decided to continue my obsession with Appetite for Reduction and try the Pasta with Roasted Vegetables. I hadn't done a roast veggie dish before but this one turned out quite tasty. I especially loved the cherry tomatoes bursting open and the crispy-tender tips of the asparagus! ;-) The herbs are pretty basic and I would probably play around with them next time, but the balsamic vinegar added at the end (after pasta and veggies are combined) is a really nice touch and ties the flavors together. One variation: my mom is gluten-intolerant so we used some Lundberg brand penne rice pasta (I've found it's one of the better rice pastas) instead of the fusilli as the recipe suggests. It provided a nice anchor for a happy Mother's Day dinner.
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