I think it bears repeating that I love the romance of love, it often times makes me wish I could fall in love repeatedly just for that delightful magical rush.
Perhaps that is what Valentine’s Day is, a reminder to celebrate the romance of love.
And then I thought about flowers… of roses and anthuriums… bright in hues of red.
Somehow this pasta is what I saw; easy, light, tasty and fresh – so simple it’s magical.
It reminds me of simple things… early morning walks, dancing to your favourite songs, humble bouquets that gladden your heart and long quiet afternoons in bed.
Happy Valentine’s Day! May you find romance in the ordinary… Always.
Roasted Vegetables Pasta
- 1 large zucchini, diced into chunks
- 1 large carrot, diced ino chunks
- 1 large yellow bell pepper, diced into chunks
- 2 tablespoons olive oil, divided
- Salt to taste
- 3 scallions (spring onions), chopped
- 2 cloves of garlic, minced
- 1 teaspoon crushed red pepper (less or more as desired)
- 2 medium tomatoes, chopped
- 1 tablespoon herbes des Provence
- 1/2 pound (about 2 cups) of ditalini pasta (or elbow macaroni)
- Freshly ground black pepper
- Crushed pistachios for garnish
- Preheat oven to 400 degrees F.
- Combine zucchini, carrots and bell pepper in bowl
- Toss vegetables with I tablespoon olive oil and salt to taste
- Spread out in a single layer and roast in oven to 15 minutes
- Meanwhile, cook your pasta per package directions, and save 1/2 cup of the pasta water
- Heat the remaining olive oil in the large saucepan or skillet over medium heat
- Add spring onions and sauté for a minute
- Stir in garlic and crushed pepper, and cook for another minute
- Add tomatoes and herbes des Provence and pasta water and let it cook, stirring occasionally for another minute or so
- Add the roasted vegetables and pasta and toss to coat
- Check seasoning and add more salt if desired
- Serve with freshly ground black pepper and crushed pistachios