I told you I would follow up with a veggie pasta, and here it is! I always get to Sunday and feel blah about fixing dinner. My husband offered to make spaghetti and my response was blah, blah. The boys love spaghetti, but it is such a HUGE mess when they eat it. A mess I don’t particularly feel like cleaning up after. We had also gone out to lunch and I didn’t really feel like a heavy dinner.
I began searching through my pinterest board and on-line recipe blogs, and came across this recipe. I was inspired by it, although I didn’t have a lot of the ingredients and hence the veggie pasta was created. I served it with some simple popovers and green salad with clementines.
Simple Veggie Pasta
12 asparagus, trimmed and cut into one inch portions
12 baby carrots cut in half (and some quartered)
1/4 tomato chopped in a large dice
1 1/2 cups of pasta (I used campanelle)
1 tbs of grated lemon peel and 1 tbs of fresh lemon juice
Salt and Pepper
1 to 2 tbs of cream cheese
1/4 to 1/2 cup of Parmesan cheese
Heat oven to 400 degrees (start your water for your pasta in a large stock pot). Place all your vegetables on a pan lined with non stick foil. Drizzle olive oil over the top and sprinkle with 1 tsp of kosher salt and 1/2 to 1 tsp of pepper.
Roast in the oven for about 25 minutes.
Cook pasta according to package directions. Once pasta is done remove about two cups of pasta water before you drain the pasta. Drain the pasta. In the same stock pot that you cooked the pasta put the pasta back in the stock pot, along with the roasted vegetables and the lemon peel and juice. Now you can stop there:
Then for the boys and I, I added in the cream cheese, the Parmesan cheese, and about 1/2 cup of pasta water (add more or less depending on the consistency you want), then stir until it is combined and smooth: