CSA Wednesdays: Roasted Vegetable Pasta

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Our CSA share is getting larger every week!  We are getting more vegetables all the time and this week was no exception.  This week is our share we received mixed greens, kale, mustard greens, onions, zucchini blossoms, onions, radishes, beets, and peas.  I’ve been waiting for a great bunch of veggies to do a take on one of my favorite roasted vegetable dishes.

Normally I use a red sauce with the pasta but this time I went with vodka sauce because it just seemed like it would work better with the vegetables I had to work with.  I used the onions, beets, and peas, all of which roasted well in the oven, and then added kale when I added the pasta and cooked the entire dish.  The roasted vegetables add such an amazing flavor to the dish.  We had this for dinner one night and were able to have leftovers for lunch the next day.

As for the other vegetables, we used the mixed greens and more of the kale in our salads this week and my husband had the radishes on top of his while I had a few sliced onions on top of mine.  I tried a recipe from the Goodness Grows website for the mustard greens.  The recipe is actually for turnip greens sauteed with Dijon, chicken broth, garlic, and pecans, but I used the mustard greens and it turned out as a green side dish with rice and chicken.

Roasted Vegetable Pasta with Vodka Sauce  (a Hezzi-D original)
4 c. chopped fresh vegetables (I used a half cup each of green pepper, red pepper, mushrooms, onions, peas, zucchini, yellow squash, and beets)
1/2 c. kale
1 t. herbs de provence
1/2 t. oregano
1 t. rosemary
1/2 t. majoram
1 t. black pepper
1/2 t. salt
6 garlic cloves, minced
2 T. olive oil
1 lb. penne pasta
3 c. vodka sauce (homemade recipe here)
6 oz. fontina cheese, grated
2 oz. Parmesan cheese, grated

1.  Preheat the oven to 450 degrees.

2.  Chop all of the fresh vegetables (except the kale) and place them on a baking sheet.  Sprinkle with the herbs, pepper, and salt.  Add the garlic cloves and drizzle with olive oil.  Toss to coat.

3.  Bake for 15-20 minutes, stirring once in the middle of cooking.

4.  While the vegetables are in the oven cook the penne according to the package directions.  Drain and pour the pasta into a 9 x 13 baking dish.

5.  Add the roasted vegetables and the kale to the pasta and pour the vodka sauce over top.  Mix well so that the sauce covers the pasta and vegetables.  Sprinkle with the fontina and Parmesan.

6.  Reduce oven heat to 375 degrees.  Place the baking dish in the oven and heat for 15-20 minutes or until the cheese is melted.

7.  Serve hot with extra Parmesan for topping.

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