Sunday, February 10, 2013

Nemo Roasted Veggies with Pesto over Spinach Spaghetti

We live in Southern Maine so of course we've spent the majority of the last two days homebound, shoveling, taking snowy walks to the Speckled Ax for soy lattes and the Works Bakery for a bagel with Tofutti cream cheese, and baking. I named the following recipe in honor of our dear storm, which has yielded a whopping 31.9 inches of snow, "Nemo Roasted Veggies with Pesto over Spinach Spaghetti." It was a real pantry raid since our last trip to Whole Foods did not take into account the impending storm. Nonetheless, we ended up with a cozy, quite satisfying meal!

Nemo Roasted Veggies with Pesto over Spinach Spaghetti

1 rutabaga, cubed
1 turnip, cubed
1 portabello mushroom, sliced into 1 to 2 inch pieces
1 sweet potato, cubed (skin on or off, you choose!)
1 fingerling potato, sliced thinly (could use more, but that's all we had!)
2 carrots, peeled and chopped
1 small yellow onion, coarsely chopped
3 cloves garlic, peeled and diced
1-2 sprigs fresh rosemary, chopped
salt & pepper to taste
1-2 Tbsp olive oil

1/2 package of spinach spaghetti (or a whole one...we tend to make portion sizes for 2 or 4 and you don't need a full package for that)
3 Tbsp Seggiano Raw Basil Pesto (this stuff ROCKS - you can find it at most Whole Foods)
1-2 Tbsp olive oil

Preheat oven to 410 degrees.

Toss all of the veggies in a baking pan and coat with olive oil. Roast in the oven for 45-65 minutes. Remove from the oven and allow to cool slightly before handling.

Cook spaghetti according to package instructions. Drain, and return to pot. Coat pasta with olive oil and  pesto.

Serve by placing pasta in a bowl and topping with roasted veggies. Voila! Take that Nemo!

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