Roasted Vegetable Whole-Wheat Pasta with Herbes de Provence

Roasted Vegetable Whole-Wheat Pasta with Herbes de Provence

Adapted from Cinnamon Spice and Everything Nice (Reeni)

 

  

I was in search for a vegetarian pasta recipe when I came across this recipe. I love roasted fennel and Herbes de Provence so this will be the recipe I'll make this week. The recipe calls for grape tomatoes which I substituted with large round cherry tomatoes since they were on sale and halved them. I realize after roasting the vegetables that I should of left the tomatoes whole. I was surprised there was not any garlic in Reeni's recipe so I added in some minced garlic. The recipe also calls for two tablespoons of Herbes de Provence. Herbes de Provence is a strong blend of herbs so I was hesitant to add that much Herbes de Provence, but I followed the recipe and it worked out perfectly. Pasta dish was full of flavor and the roasted fennel and fronds along with the tomatoes, zucchini, onions and the Herbes de Provence roasted up perfectly. The aroma in the kitchen was so fragrant as the vegetables were roasting in the oven. I immediately knew this was going to be delish...and it is! This recipe is very easy to put together. Just cut up the veggies, toss with oil, herbs, salt and pepper and in the oven to be roasted. Cook the pasta and toss everything together with more olive oil and Parmesan cheese. Very simple, healthy and delicious! Tastes even better the next day.

My photo doesn't look as sharp and colorful as Reeni's photo, but trust me, it is delicious pasta dish. Here is Reeni's recipe: Roasted Fennel, Zucchini and Tomato Pasta with Herbs de Provence. My version of the recipe follows:

Roasted Vegetable Whole-Wheat Pasta with

Herbes de Provence

2 fennel bulbs, cut in half lengthwise, core removed and sliced crosswise into 1/4-inch slices (about 13.8 ounces)

1 large red onion, cut in half lengthwise and slice on the grain into 1/4-inch slices (about 10.9 to 13.4 ounces)
1-1/2 pounds zucchini, unpeeled. cut in half lengthwise, cut crosswise into 1/2-inch, half-moon slices

One 12-ounce frozen artichoke hearts, thawed

One 6-ounce can medium black olives, drained and rinsed

6 cloves garlic, finely minced (0.8 ounce)
1/2 cup snipped fennel fronds (0.3 ounce)

2 pounds large grape tomatoes or large cherry tomatoes, whole

1/2 cup extra virgin olive oil (3.4 ounces) plus a separate 1/4 cup (1.7 ounces)

3 tablespoons Herbes de Provence, crushed

2 teaspoons salt plus a separate 1 teaspoon

1 teaspoon ground black pepper

1 pound whole-wheat fusilli pasta

1/2 cup grated Parmesan cheese (2 ounces)

1/2 cup chopped Italian parsley

Preheat oven to 425 degrees. Position two oven racks in the lower third and upper third of the oven. Set aside two sheet pans.

In a very large mixing bowl, combine the fennel, onions, zucchini, artichoke hearts, olives, garlic and fennel fronds. Toss in 1/2 cup olive oil, 2 teaspoons salt and ground black pepper until thoroughly combined. Divide vegetables into two sheet pans. Roast in oven for 35 minutes, rotating pans half way of baking time.

Meanwhile, cook pasta until al dente (about 11 to 13 minutes). Drain pasta and return pasta to the pot. Set aside until vegetables are done roasting.

When vegetables are done roasting, transfer all the vegetables to the pasta. Add the 1 teaspoon salt, 1/4 cup olive oil, Parmesan cheese and parsley. Give pasta good toss and ready to serve. Top with more grated Parmesan cheese.

Yield 6 to 8 servings