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Presto Pasta Nights #119: Roasted Veggie Pasta Salad

June 26, 2009

I am so excited to be hosting Presto Pasta Nights this week! Thanks for allowing me to host Ruth.  🙂

I decided on a stuffed shells recipe as my own contribution this week.  I made them.  They were wonderful.  And we promptly ate them all before I remembered I needed to take a picture.   :headdesk:   So instead, I offer up this very simple roasted vegetable pasta salad.

Ingredients:

  • 4 oz. penne, uncooked
  • 1 cup cherry or grape tomatoes
  • olive oil
  • basil
  • salt
  • pepper
  • 1/2 cup roasted red peppers, diced
  • 2 scallions, sliced
  • 2 oz. goat cheese
  • 3 Tbsp Fat Free Italian dressing

Directions:

  1. Slice your tomatoes in half lengthwise and toss with olive oil, salt, pepper, and a pinch of basil.
  2. Roast at 250 degrees until the edges start to curl up and caramelize.  I’m sorry to say I don’t know how long this is.  I threw them in the toaster oven and checked every 10 minutes or so.  They were ready when my nose told me so.
  3. Once your tomatoes are roasted, pull them out and allow them to cool.
  4. Boil your pasta.
  5. Drain the pasta.
  6. Toss the pasta with the scallions, tomatoes, and peppers.
  7. Crumble the goat cheese over the top.
  8. Add the dressing.
  9. Stir well and chill.

Printable version.

Moving on to our Roundup…

Abby of Eat The Right Stuff offers up this Absorption Pasta With Roasted Butternut Squash and Sage.  I had never heard of the absorption method of cooking pasta before, but I adore risotto, so I will definitely have to give this a try because it really looks amazing.

Sarah of Taste My Plate offers up a fabulous Fettuccine Alfredo with Pan Fried Scallops and Prawns.  I don’t know about you, but prawns always sound so much fancier than shrimp to me.  This dish is sure to please the fettucini lover in anyone.  And yes, Sarah, you can absolutely have pasta for breakfast (it is considered a more refined leftover for breakfast than the cold pizza we all ate in college).

Also digging the fettuccine this week is Val of More Than Burnt Toast who presents “Light” Fettuccine with Roasted Asparagus and Garlic Scapes.  This seems to be my week for learning new stuff.  I have never heard of garlic scapes before.  According to Val “The scapes are the flower stems that garlic plants produce before the bulbs mature.”  Whatever they are, this looks amazing.

It is apparently the week for fettuccine.  Elizabeth of Blog From Our Kitchen offers up a gorgeous Fettuccine Alfredo.  Look at that creamy sauce.  I think my hips just expanded…

Kitchenetta of Got No Milk presents this week with Homemade Pasta.  Can I just say how jealous I am?  And DUDE she did it WITHOUT the pasta maker attachment for the Kitchenaid!  Who knew you could do that?  I might even get brave enough to do it myself some weekend when I have nothing else to do.

Indrani from Appyayan is joining us for the first time (welcome!) with a Pasta Bolognese made with Chicken Sausage.  I absolutely have some in my freezer, so I know what I’m making next week!

Sara from Cupcake Muffin hit my weak spot with her Pasta with Goat Cheese, Roasted Asparagus, Sausage, and Lemon.  Goat cheese is a real guilty pleasure of mine.  I can just imagine how well the tang of the goat cheese pairs with the lemon.  Mmmm creamy.

Joanne from Eats Well With Others presents Curried Sugar Snap Pea Pasta.  I’ll be hanging on to this one for when my peas come in in the garden.

Katerina from Daily Unadventures In Cooking presents a Garlic Scapes and Walnut Pesto.  I love it when people get creative with pesto!  This looks lovely!

Ann of PigPig’s Corner really showed out with her Spinach and Sausage Stuffed Cannelloni.  Can I come to your house for dinner?

Dharm from Dad~Baker & Chef steps in this week with Creamy Tomato Chicken Pasta.  Way to make use of what you had!

Kristen from Sogkonnite Living is contributing Rachael Ray’s Pistachio-Tarragon Pesto Bowties with Peas and Potatoes. Yum-O!

16 Comments leave one →
  1. June 26, 2009 11:09 am

    Great Round up!

  2. June 26, 2009 11:53 am

    hey kait,
    totally awesome round-up..enjoyed it top-to-bottom and bookmarked some of the recipes, too…Great job done!!

  3. June 26, 2009 12:42 pm

    Great round up, all of the dishes, especially yours, look amazing!

  4. June 26, 2009 12:56 pm

    lovely dishes, thanks for the round up kait!

  5. June 26, 2009 3:23 pm

    Kait, thanks so much for hosting this week. Fabulous job! Everything looks wonderful and so many variations.

    Thanks everyone for all those terrific entries. We’re on vacation so it might take me a day or so before adding it to the “roundup of Presto Pasta Night Roundups”

  6. June 26, 2009 11:05 pm

    Great roundup Kait! Thanks for hosting – I know its not as easy as it looks!! 🙂

  7. June 27, 2009 10:00 am

    Excellent roundup Kait. My mouth is just watering with all of those delicious pastas:D

  8. June 27, 2009 1:25 pm

    Nice round-up! So many new dishes to try!

  9. June 27, 2009 5:47 pm

    Thank you for hosting, PPN, Kait! Your penne sounds delicious. And I’m really curious about the stuffed shells.

  10. June 27, 2009 6:17 pm

    Thanks Kait and everone who contributed this week! Everything looks amazing! And I am also very curious about the stuffed shells Kait. I hope you’ll make them again and share with us soon🙂

  11. June 27, 2009 11:41 pm

    You did a fantastic hosting job Kait! Love your comments. And all the dishes are lovely. As I always say, I do pick out one or two specifically ans this time it’s the scallop and prawn one. It’s been a while since I’ve done that and am reminded of how good it was now.

    Great job everyone!

  12. June 28, 2009 7:50 am

    Great round-up! They all look like a must-try!

  13. June 29, 2009 8:22 am

    Great round up, thanks! So now, I have to try garlic scales and homemade pasta!

  14. Kristina permalink
    June 29, 2009 1:10 pm

    Hi there,

    I came across your blog and saw that you enjoy cooking and experimenting with new recipes. Stonyfield Farm makes Oikos Organic Greek yogurt which can be used in a variety of ways while cooking – in baking, as a substitute for sour cream and mayonnaise, in dips and sauces and to create tasty low-fat dishes. Greek yogurt is strained, making it thicker and more versatile in recipes than regular yogurt. Oikos is organic, which means it’s made without artificial colors, flavors or sweeteners, and it’s made from organic milk produced without the use of toxic persistent pesticides, chemical fertilizers, antibiotics, or artificial growth hormones (rBST). We feel that organic is not only better for you, but better for the planet as well.

    I’d love to send you coupons to give Oikos a try. If you’re interested just shoot me an email at kdrociak@stonyfield.com and let me know where to send them.

    Take care,
    Kristina
    Stonyfield Farm

Trackbacks

  1. Dig in to Presto Pasta Nights! « got no milk
  2. blog from OUR kitchen » fettucine Alfredo (PPN#119)

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