Who doesn't love pasta? No one. Everyone loves pasta.
Who doesn't love asparagus? A lot of people. Many people hate asparagus. While my husband and I aren't quite haters of it, we are definitely not the biggest fans.
However! There is one dish where I actually like the asparagus! I think it's the fact that it's doused in olive oil and parmesan cheese and served with pasta. It's Oven-Roasted Veggie Pasta from Bethany at The Apple Cider Mill. I got this recipe from there and don't really change it, so you should actually go to her blog to see it, because she has beautiful pictures to go along with it. I just have this:
Veggies before roasting.
Oven-Roasted Veggie Pasta
from http://applecidermama.blogspot.com/2010/07/oven-roasted-veggie-pasta.html
Ingredients
1 red onion, peeled and sliced into wedges
2 red bell peppers, sliced
1 bunch asparagus, tough ends trimmed
8 oz mushrooms, sliced
1/2 cup grated parmesan cheese
2-3 Tbsp dried basil
1/2 tsp dried oregano
1/3 cup olive oil
1/2 - 3/4 pound pasta
Directions
1. Preheat oven to 450. Do your veggie cutting.
2. Combine all ingredients except pasta in a very large bowl until thoroughly combined and all vegetables are well-coated with oil and seasonings. Spread on a large, sturdy baking sheet.
3. Bake in the top third of the oven for 20-25 minutes.
4. In the meantime, cook and drain the pasta.
5. Combine pasta and vegetables in a large serving dish. Serve with extra cheese!
Steaming veggies after roasting.
What's your favorite meatless pasta?