Provided by รก-24918
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. Set a pot of boiled water on the stove to boil. Toss vegetables and garlic with olive oil and season well with salt and pepper. Keep the corn separate, however. Divide all vegetables save corn onto baking sheets and start roasting them for 35-40 minutes, or until they're vegetables are becoming sweet, golden, and slightly caramelized (to get this effect, you'll want to avoid tossing them around too much as they cook). Fifteen minutes before the end of the roasting process, add the corn, which cooks a little faster than the other vegetables! If you're using the pine nuts, now is the time to toast them gently in a large frying pan set over medium heat. Stir them continually, and remove them as soon as they're becoming golden. Cook pasta till tender but slightly al dente. Drain and return to pot, reserving a small amount of the cooking liquid. Add the roast vegetables, along with remaining 1 tbsp olive oil and a tiny bit of the cooking liquid, to the pasta. Toss in the basil and oregano, and serve, topped with toasted pine nuts if desired. Note: most fresh pastas do contain egg or milk. So use any of the popular dry brands, like Barilla or De Cecco. For vegans or those with a gluten allergy you can use brown rice or quinoa pasta in place of the regular pasta.
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Ismaheel Lawal
[email protected]This recipe is a great way to get your daily dose of vegetables. The vegetables are cooked perfectly and the sauce is flavorful. I will definitely be making this again.
Nathi Sengca
[email protected]I love this recipe because it is so versatile. You can use any type of vegetables that you like. I also like that the recipe is not too heavy. It is a great meal for a warm summer night.
Rk Tamim
[email protected]This recipe is a great way to change up your pasta routine. The vegetables and herbs add so much flavor and texture to the dish. I will definitely be making this again.
Blossom_ Bloomzz
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved the dish and I received many compliments. I will definitely be making this again.
Michael Kopsic
[email protected]This recipe is a great way to use up leftover vegetables. I had some zucchini and tomatoes that were about to go bad, so I used them in this recipe. The dish was delicious and I didn't have to waste any food.
Faisal Kareem
[email protected]I'm always looking for new pasta recipes and this one is a keeper. The vegetables and herbs add so much flavor to the dish. I will definitely be making this again.
James Zelenak
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the sweet vegetables and the pine nuts. I will definitely be making this again.
Edwin Toro
[email protected]I made this recipe for my vegetarian friends and they loved it. The vegetables were cooked perfectly and the sauce was flavorful. I will definitely be making this again.
Hridoy Hossan
[email protected]This recipe is easy to follow and the results are delicious. I love the combination of flavors and textures. I will definitely be making this again.
Becca Bassey
[email protected]I'm not a big fan of vegetables, but this recipe changed my mind. The vegetables were so flavorful and the sauce was amazing. I will definitely be making this again.
Retlile Mathabathe
[email protected]This recipe is a great way to use up summer vegetables. I used zucchini, yellow squash, and tomatoes from my garden. The dish was delicious and healthy.
Bsmart Fadairo
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved it. The vegetables were perfectly cooked and the sauce was flavorful. I will definitely be making this again.
A Mahar
[email protected]This recipe was a hit with my family! The combination of sweet summer vegetables, pine nuts, and herbs was delicious. I especially loved the crunch of the pine nuts. I will definitely be making this again.