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:
- 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.
- 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.
- Roast at 400defrees F 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.
- 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.
- Line a large baking pan with parchment paper or foil.
- Lay out the vegetables in a single layer, drizzle with olive oi and sprinkle lightly with salt.
- 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.
- 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
- In a small pot on the stove, melt butter - do not brown.
- 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.
- Using a wire whisk, blend garlic with butter and add cream, stirring constantly.
- Heat on medium, stirring well until cream thickens slightly.Do not let sauce boil.
- 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.