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Veggie Pasta With Chimichurri Sauce
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Ingredients:
1 Yellow Squash
1 Zucchini
1 Bunch Asparagus
1 Bell Pepper, any color
1 Shallot
12 Cherry Tomatoes
1/2 Cup Frozen Baby Artichokes, thaw, slice
1/4 Cup Frozen Green Peas, thaw
1 Tbs. Olive Oil
1 Pinch Salt and Pepper
1/2 Recipe Whole Wheat Spaghetti
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Chimichurri Sauce:
1 Bunch Italian Parsley
1 Clove Garlic, minced
1 Tbs. White Vinegar
2 Tbs. Water
4 Tbs. Olive Oil
1/2 tsp. Oregano, dry
1/2 tsp. Salt
1/4 tsp. Crushed Red Pepper
Garnish:
1 Tbs. Grated Parmesan Cheese, optional
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Heat Oven To 400°.
Wash and spin dry parsley.
Use only the leaves and tender stems.
Discard the thick stems.
You will have about 2 cups of parsley.
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Wash vegetables to remove any dirt or sand.
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Cut asparagus in thirds before washing.
Discard the tough bottom third, the stems.
Wash asparagus well because it can be sandy.
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Slice both squash into 1/3 inch thick circles.
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Peel and slice up the shallot.
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Cut Pepper into 1/4 inch slices.
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Place the above vegetables into a mixing bowl.
Add oil, salt and pepper.
Toss well to coat all vegetables with a little oil.
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Place vegetables onto a sheet pan.
Set oven rack about 8 inches from the broiler.
Place pan into the oven and roast the vegetables for 10 minutes.
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To make Chimichurri sauce:
Rough chop the parsley and place into a blender.
Add all other chimichurri ingredients to the blender.
Puree ingredients together.
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Boil and strain the spaghetti.
Add artichoke & peas to the strainer to heat.
OR:
If pasta has been cooked ahead, add pasta to a bowl with artichoke and peas.
Cover bowl and heat in microwave for 60 seconds.
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After vegetables have roasted for 10 minutes, turn oven off and turn broiler on to high.
Broil the vegetables for about 5 minutes ; They should pick up a little color as they broil.
Remove pan from the oven.
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Place spaghetti, vegetables and chimichurri sauce into a mixing bowl.
Toss all ingredients together and serve.
Sprinkle pasta with a little cheese if you like.
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