Pasta with Roasted Vegetables

This dish is ideal picnic fare since it can be enjoyed either warm or cold. Just make sure you remember to bring along some forks!
  • 6 oz. sliced portabella mushrooms
  • 1 red bell pepper, sliced
  • 8 oz. fresh asparagus, cut into 1-inch pieces
  • 2 T. olive oil
  • 1/2 tsp. freshly ground pepper
  • 1/2 tsp. kosher salt
  • 8 oz. dried penne pasta
  • 1/4 c. olive oil
  • 1/4 c. mild vinegar -- like rice vinegar or champagne vinegar
  • 1 tsp. chili pepper
  • 2 oz. shaved parmesan cheese -- optional

Preheat the oven to 450 degrees. Combine the first six ingredients (mushrooms through salt) in an oven-proof baking dish. Toss well to coat. Bake for 30 minutes or until well-roasted, turning once while baking.

Meanwhile, cook the pasta according to the package directions. Drain and reserve.

To make the sauce, combine the 1/4 cup olive oil with the 1/4 cup vinegar in a small saucepan. Whisk in the chili pepper and bring to a low simmer. Continue simmering until the liquid is reduced by about one third. Remove from the heat.

In a large bowl, combine the roasted vegetables, cooked pasta and hot sauce. Toss well to coat. If desired, sprinkle shaved parmesan over the top and serve either warm or cool.

  • Yields: 4 servings
  • Preparation Time: 45 minutes
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