Italian pasta recipe - pasta with grilled vegetables and herbs

This is a recipe was quick, easy and delicious pasta dish that just for dinner tonight. Anyone can do that. Your family will feel like theyre eating at an authentic Italian restaurant after eating this dish. But before we get to this recipe, let me give you some tips on how to buy the best quality ingredients for this dish.

Tips For Buying The key to this dish of vegetables or any dish that requires fresh vegetables, is to educate on how to choose the best ingredients. It can be confusing to the store with all the different varieties, textures, sizes and shapes that vegetables are available

try to use only organic fruit and vegetables. May be more expensive but are tastier, more nutritious, and above all without harmful chemicals.

This particular dish I use Roma or plum tomatoes. Rome is a sort of peeled tomatoes and the best of my knowledge, there is no real difference between the two.

I like to use Plum or Roma tomatoes for cooking and preparation of sauces. They are fuller and have less seeds and juice than other varieties. They also taste better in my opinion.

Choose tomatoes that are heavy, and their size and color. This deep color is not just to show tastier tomato, but is also an indication that the tomato is a greater supply of healthy ingredient lycopene. Smell the tomatoes. They should smell fresh and ground.

Choose tomatoes that are smooth and free of cuts, blemishes and weaknesses. Once selected squash, make sure it is solid and heavy for its size.

Examine the skin without cuts or soft points. Look at the stem and make sure it is not discolored or shriveled.

Choose squash that is smaller and younger because they are generally more tender.

Pasta

Am I really devote part of this article for pasta? You can not use the old pasta? Is there really a difference? In my opinion, yes, it makes a difference. There are many varieties of pasta on your shelves, but not all are created equal.

I tried many different brands of pasta and always find myself back to Barilla. He has concocted perfectly every time. When I say perfect, I think al dente. When the pasta is cooked al dente,

it should be firm but not hard. Cooking pasta to this perfect state of practice. Follow the instructions on the back of the box. They are usually quite accurate. My recommendation would be to taste the pasta a minute or two before the suggested cooking time is reached.

INGREDIENTS

These are the ingredients you need. These measures are not stone. Not everyone has the same preferences. You can easily adjust these ingredients to your taste. The kitchen is about experimentation and I think that many of my recipes evolve over time

1. Barilla penne pasta book I use. Ive tried other types of pasta like spaghetti, pasta, but penne seems to have the best texture and holds up better with the ingredients of this dish

3- 4 Yellow Summer Squash Cut in 1 / 2 inch

3- 4 Roma or plum tomatoes Court 1 / 2 inch

4 cloves garlic, peeled and mashed

1-2 tablespoons chopped fresh thyme

1 cup fresh basil leaves

1 / 4 cup fresh Italian parsley

1 / 4 cup Parmesan or Asiago cheese, plus a little more to

serve several olive oil

Drizzle

2 tablespoons unsalted butter

Salt and pepper to taste

DIRECTIONS

Preheat oven to 400 degrees.

Add vegetables and garlic in a large baking sheet. Drizzle vegetables with olive oil and season with salt and pepper. Stir the vegetables are well coated with olive oil.

Put the vegetables in the preheated oven and cook, stirring occasionally, until vegetables are golden. Make sure they do not burn! It should not take more than 30 minutes.

While vegetables are roasting, bring a large pot of salted water to a boil. Add pasta and cook al dente. Drain the pasta but reserve a cup or two of pasta water. Return to pot with pasta.

Add grilled vegetables, fresh herbs, cheese, butter, a drizzle of olive oil and salt and pepper paste.

If mixture is dry, add some reserved cooking water.

Mix and serve. Sprinkle with cheese if desired.

Have fun!