Saturday, September 1, 2012

Pasta with Roasted Garlic Sauce and Roasted Vegetables


While shopping at our local produce market, 
I was inspired by the locally grown garlic and fresh summer squash.  
I had pasta planned for supper and thought a roasted garlic sauce would be a nice match.  
My husband loved it so I'll be doing this again. 

For the Roasted Garlic:
  1. I used a head of locally grown garlic. Using a sharp knife, and leaving the garlic head whole, cut the tops of the cloves. Just cut enough off that the tip of each clove is exposed.  
  2. Place on a sheet of heavy duty foil, drizzle at least 1 tablespoon of olive oil over the garlic, grab the 4 corners of the foil and twist them together over the garlic.
  3. Roast at 400ºF for 1/2 hour or until garlic is very soft. I roasted the garlic alongside the vegetables so they were all ready at the same time.
  4. Cool garlic slightly so you don't burn your hands when you add it to the sauce.


For the vegetables and pasta:
  • 2-3 Tomatoes, cut into 8 wedges or  use halved cherry tomatoes
  • 1 Summer squash or zucchini, cut into 1/4 inch slices
  • 5-7 mushrooms, sliced
  • 2 shallots, thinly sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon Kosher salt 
  • 1 package meat or cheese filled pasta - I used  a package of triangular pasta filled with Mozzarella Cheese and Parmesan that came in a two pack in the deli section at Costco but tortellini or ravioli, or for a meatless dish, penne or fuselli  pasta would work just as well. 
Method:
  1. Line a large baking pan with parchment paper or foil.
  2. Lay out the vegetables in a single layer, drizzle with olive oi and sprinkle lightly with salt.
  3. Roast in preheated 400º F oven for about 1/2 hour. You can saute the mushrooms and shallots in a pan  on the stove rather than roasting them, if you prefer.
  4. Meanwhile, cook pasta in boiling water until just tender.  Drain.
For the Roasted Garlic Sauce: 
Note: If you are reluctant to use the heavy cream, you can add the roasted garlic and Parmesan to a basic white sauce for a lower calorie version.
  • 1 cup whipping cream
  • 1/4 cup butter
  • 1 head roasted garlic*
  • 3/4 cup freshly grated Parmesan cheese
  • salt and freshly ground pepper
Method:
  1. In a small pot on the stove, melt butter - do not brown.
  2. Add roasted garlic by squeezing the garlic out of their papery shells.  Be sure the garlic has cooled enough so you don't burn your fingers.
  3. Using a wire whisk, blend garlic with butter and add cream, stirring constantly.
  4. Heat on medium, stirring well until cream thickens slightly.Do not let sauce boil.
  5. Add Parmesan cheese, and salt and pepper to taste.
To assemble :
Place pasta triangles in individual serving dishes.  Top with Roasted vegetables and drizzle generously with sauce.  Garnish with chopped basil and freshly grated Parmesan.
Pass extra sauce.



8 comments:

  1. A roasted primavera! Beautiful Bev, you've inspired my dinner :)

    Blessings to All,
    Anna (Toronto)

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  2. Oh that looks wonderful Bev - I agree with Anna - you've inspired me too!

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  3. This is something we love...and I'll make your version exactly as your recipe shows very soon. Thanks Bev!

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  4. Must try this and share with my daughters! Yummmy!!!
    Thank you!

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  5. Looks wonderful! Love garlic so I must try this!

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  6. This sounds delicious. I'll have to try it and use your suggestion of a basic white sauce. Although the cream is tempting! :)
    -Karen

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  7. Oh my goodness, this has my name written all over it, fantastic!! Thank you for sharing.

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  8. I made this last night. YUM! I will make this again. Hubby even bragged about it in Sunday School this morning. Thanks!

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