Monday, July 07, 2008

Pasta with Roasted Vegetables and Peaches

This sounds kind of odd, but the peaches blend in with the vegetables really nicely. They taste really good when they are roasted. This pasta is pretty yummy, but the dressing is a little bit odd. We still liked it though. I probably wouldn't make it again unless I had a bounty of fresh peaches to use up.


Pasta with Roasted Vegetables and Peaches
Shape magazine

Cooking spray
12 oz spiral-shaped pasta
1 medium zucchini, halved lengthwise
1 medium yellow squash, halved lengthwise
1 red bell pepper, seeded and quartered
1 peach, halved and pitted
2 Tbsp olive oil, divided
Salt and ground black pepper
1 cup cherry or grape tomatoes
4 green onions

1/2 cup orange juice
1 Tbsp honey mustard
1 Tbsp balsamic vinegar
1 Tbsp chopped fresh thyme or 1/2 tsp dried
Salt and ground black pepper
1/4 cup chopped fresh basil

Preheat oven to 450°. Coat a large baking sheet with cooking spray.

Cook pasta. Drain and transfer to a large bowl.

Meanwhile, place zucchini, squash, bell pepper, and peach on prepared baking sheet, flesh-side up. Brush the tops with 1 Tbsp of the olive oil. Season with salt and black pepper. Place tomatoes and green onions on tray (do not baste). Roast 25 minutes, until all are tender and golden brown.

In a medium bowl, whisk together orange juice, honey msutard, balsamic vinegar, remaining tablespoon of olive oil and thyme. Season to taste with salt and black pepper. Add mixture to pasta and toss to coat.

Chop roasted vegetables (except tomatoes) and peach into 1-inch pieces and add to pasta mixture. Add tomatoes and toss to combine. Fold in chopped basil. Serve warm or chilled.

Yield: 4 servings

1 comment:

Anonymous said...

this looks so good! im going to have to try this sometime this week. =]