What Cuisinart product was used to make the roasted vegetable sauce for the pasta?
Coming Up, Pasta with roasted vegetable sauce
Rotisserie Chicken with Herbs & Citrus; Plus Spiral-ized Veggies
Dixie’s Pasta with Roasted Vegetables served with Garlic Bread Toast and Mixed Green Salad
As many of you, who listen to our show and/or have been at a presentation, you know how I love roasted vegetables, they’re delicious roasted in chunks or diced, which we are doing for this recipe. A few years ago, I had some leftover roasted vegetables and decided to throw them in some pasta sauce I was heating up for a pasta dinner. Everyone loved it and Fred said it was his ultimate favorite.
You can roast just about all vegetables and I have done them all. The vegetables I use for this recipe are ones that I thought goes best with pasta sauce, are basically the same every time. Hope you’ll enjoy and you may come up with your own favorites. This is more of an idea, instead of a recipe but this is how it goes.
Roasted bite sized vegetables, I use what’s on hand, but my favorite combination is 1&1/2 cups of roasted eggplant, onions, zucchini, carrot
One half green and red bell pepper cut bite sized pieces
Onions – peeled, cut into bite sized chunk
1 large or two small carrots – peeled and thick sliced
zucchini – bit sized chunks- about 3/4 cup
garlic cloves – 3 to 4 or more!
eggplant – diced, bite sized about 1 cup
Fresh Ground pepper.
Pasta Sauce, 24-ounce jar of your favorite jarred sauce, we like top quality sauces.
Prepared Pasta – we prefer fettuccini noodles
Pre-heat Cuisinart Convection Toaster Oven to 400 degrees, using convection options. Toss cut and prepared vegetables with a little olive oil, place on oiled foil lined baking pan. Sprinkle with a little Kosher salt and fresh ground pepper. Toss half way thru the baking. Check them for tenderness and caramelizing. Add about 1&1/2 to 2 cups roasted vegetables to heated pasta sauce, mix and when all is hot, top your favorite cooked pasta, we like fettucine noodles, with sauce and sprinkle with shredded parmesan cheese. NOTE: when using the convection oven at 400 ° it will take close round 30 minutes, Vegetables should be tender.
While vegetables are roasting, heat pasta sauce to be ready to add roasted vegetables. We to the sauce, mix and heat thru. Serve on drained fettuccini
Use only the amount of roasted vegetables you think you will like added to the sauce. Top with shredded Romano or Parmesan cheese. SOOO good.
Note: Roasted vegetables also make great side dishes, you can roast everything from potatoes, to beets to Brussel sprouts, to carrots, sweet potatoes, turnips, broccoli, and the list goes on and on! – even cabbage! Don’t short change any vegetable until you try them roasted! I’m not saying to add those to pasta sauce, however, they all make great pasta salads, add to green salads, or make delicious side dishes.
Fred’s favorite garlic toast
It all started when I forgot to pick up some French bread to make garlic bread for a pasta dinner. I grabbed a few slices of bread, toasted them, and then buttered them with a butter type spread or you can use butter of course, then sprinkled it with Garlic Powder – coarse ground with Parsley. This makes great garlic bread/toast. Fred liked it so much, he preferred it. I even tried it with a good whole grain bread and liked it! Now with the toaster oven, I lay out four slices, toast half way, then put spread on and sprinkle with Garlic Powder and finish off in the oven.
A simple green salad with Italian dressing finishes off the meal.