Since I knew the ‘secrets’ to make a good pasta dish, I have tried quite a number of pasta recipes to gain more experience with one of the most typical themes of Italian cuisine. I am an easy eater and open to new dishes and new tastes. So I do not hesitate to try new things.
Since I understood some principles of preparing a pasta dish, I am always motivated to read more about pasta and possible ingredients to go with it. This time, this vegeroni pasta with baked veggies has been included in my favorite list. If you have some familiarity with the food I share in this blog, you will see that I really like veggies and I will not be happy to finish a meal without something ‘veggie’. I am not a vegetarian, but that has been a habit for a long time. Maybe it was due to my family’s tradition since the old time. When I was with my parents, there was hardly a meal without a vegetable dish of some kind, though it might be very simple as a boiled vegetable or boiled tofu dish.
That’s the reason why I fell in love with this pasta dish for the first time trying it. Baked vegetables always show their special fragrance and outstanding taste to me. I knew that I followed the recipe on the package of the vegeroni pasta. However, I cannot recall where I put away the recipe, or I mistakenly lost it. So, the recipe I wrote below was based on what I remember. I could not tell exactly how many teaspoons or tablespoons of the salt, pepper or herbs, but you know your taste, and with your experience in the kitchen, you may know how much is enough.
Hope you will like the pasta, as I did.
Ingredients (serves 2)
- 200g vegeroni pasta
- 1/2 medium zucchini, cubes
- 1 medium carrot, sliced
- 10-15 sweet peas, cut into pieces
- 1/2 red bell peppers, cut into squares
- 2-3 celery, cut into pieces
- 10-15 asparagus, cut into short strips
- salt, pepper, to taste
- 2 tbs olive oil
- mixed Italian herbs
- grated parmesan cheese, to serve
- Preheat the oven to 200 o C.
- Cook the pasta in salted water until al dente. Drain well and return to the pan to keep warm.
- Meanwhile, line a baking tray with aluminum foil. Put all the chopped vegetables into the pan. Sprinkle with salt, pepper, olive oil, Italian herbs and mix well to combine. Bake in the oven for about 15-20 minutes or until the vegetables become crisp-tender.
- Remove from the oven, stir into the cooked pasta and mix well. Sprinkle with grated parmesan to serve.