Once again we had an amazing meatless meal last night. I love using my Vegetarian Newlyweds cookbook for meal planning inspiration, but this week the recipe was made almost exactly as the book recommended. What can I say... I prefer whole wheat pasta to regular!
ingredients:
1/4 c EVOO
4 tomatoes, halved
2 red onions, cut into wedges
2 zucchini, thickly sliced
1 fennel, thickly sliced
8 cloves garlic
1t smoked paprika
2T fresh rosemary
2T fresh oregano
1/3 c black olives
12 oz whole wheat egg noodles
2T butter
salt & pepper
grated Manchego cheese
directions:
Preheat oven to 425F. Heat olive oil in roasting pan for 5 minutes. Add vegetables, garlic, and herbs to pan. Roast for 20 minutes, mixing after 15 minutes. Remove from oven, add olives, and cover.
Cook pasta according to directions on package. Drain well. Return to pot. Add butter and toss well. Gently combine with roasted vegetables. Sprinkle with grated cheese and serve with a glass of pinot noir.
I would definitely cook this for guests because it was quick, simple, and the house smelt amazing from the roasted veggies. Just adding to the reason that you do not need to eat meat everyday. Meatless Monday any-day-of-the-week holds a special place in our lives. Its good for our heart and our waistlines too! The leftovers aren't too shabby either.
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