roasted garlic – Lollipopsicle

I really like pasta salad, although it isn’t really salad is it? Well either way today’s recipe is a simple plant based pasta that is as tasty as it is festive. I still had a beet and a bunch of gorgeous chard from the bounty given to me by my friend Heidi, so I decided to make a healthy pasta that would reflect the color change that accompanies the season and also tastes great. I used roasted garlic as a base for the sauce, and quickly cooked the chard with the pasta, I utilized some pantry staples and fancied it up with some organic micro greens, instead of the parsley I would normally use. I think it turned out great, and the kids wanted seconds, so that is usually a good sign.

You will need:

1 lb. dried rotini pasta

1 medium beet

1 bunch of chard,

1 handful micro greens if you can’t find these substitute with your favorite fresh herb or even shredded lettuce

1 can of chickpeas drained, rinsed and dried well

1 tsp. smoked paprika

1 head garlic, sounds like a lot but it totally mellows when roasted

2 tbsp. Olive oil

Splash of balsamic

Salt and pepper

Pre-heat your oven to 375, wrap your beet in foil, place in oven. Chop the top off of your garlic then wrap in foil and set it next to your friend Mr. Beet. On a sheet pan place chickpeas, paprika and a pinch of salt, toss them together till the chickpeas are coated with spice, place in oven. Chickpeas will be done after about 30 minutes, they should have a crispy outside and soft inside, check them after 20 minutes to get desired doneness. Garlic should take about 45 minutes, set aside. After about an hour your beet should be done. When they have cooled enough to handle squeeze garlic out of its shell, and dice beet.

Cook rotini in salted, boiling water, for 5 minutes, then add chard, cook another 5 or so minutes, drain. In a large bowl place roasted garlic, oil, balsamic and a pinch of salt and pepper, mix. Add hot pasta and chard, stir well, add chickpeas and micro greens. Serve! Great hot or cold.

Growing up we ate spaghetti with ground beef, tomato paste, and dried spices at least once a week. I loved my mom’s simple version of a Bolognese with green can, grated parmesan, honestly, I still do! I make my own variation for my fam often, because it’s cheap and a total crowd pleaser. Pasta and some form of red sauce is a favorite of mine, even Mario Batali claims that if he could only eat one thing again it would be pasta and red sauce. It’s summer here and a meat laden pasta isn’t exactly the most appetizing thing when it hot and humid, so I decided to do a vegetarian variation, that’s a bit lighter, and lighter still on the old budget!
• Sauce
1 28 oz can good Italian plum tomatoes
1 head garlic, roasted (cut off the top of the bulb, drizzle with olive oil, bake at 350 till mushy and golden, about 45 minutes) cool, squish outta the bulbs and mash with a fork.
½ cup wine, if you won’t drink it, don’t cook with it
1 shallot, minced
Pinch red pepper flakes
Salt and pepper to taste
Olive oil
In a medium sauce pan heat 2 tbsp olive oil over medium heat. Add shallot and red pepper, cook till shallots are transparent. Add wine, tomatoes (crushed), roasted garlic, salt and pepper. Turn heat to low.
• Veggies
1 small zuchinni sliced thin (I used a mandolin)
1 carrot, sliced think (again I used a mandolin)
2 cups broccoli florets
1 lb rigatoni
2 tsp butter
In a large pan boil salted water for pasta and broccoli, when boiling add pasta, bring back to a boil, add pasta, cook about 9 minutes or until pasta is al dente. Drain, add 2 tsp butter or olive oil (vegan), set aside.
In a small skillet heat a T or so olive oil to medium high, add zucchini and carrots, saute about five minutes.
Top pasta and broccoli with sauce and veggies, I like to finish with pecorino and fresh Italian parsley.
Mange!

Tag: roasted garlic

Autumn Rotini

Rigatoni with Roasted garlic tomato sauce topped with summer veg