Roasted Vegetable Pasta with Parsley Vinaigrette
1 cup coarsely chopped fresh Italian parsley
3 tablespoons red wine vinegar
1 large garlic clove
1/2 cup plus 2 tablespoons olive oil (preferably extra-virgin)
1 pound pasta, whatever shape you prefer
1 large zucchini
1 head cauliflower
Several palmsful of fresh spinach
- Blend parsley, vinegar and garlic in processor until parsley is finely chopped, scraping down sides of bowl twice. With machine running, gradually add 1/2 cup olive oil. Season vinaigrette to taste with salt and pepper.
- Chop vegetables in large chunks, roughly the same size. Place on a cookie sheet with 1 tablespoon olive oil and salt and pepper. Roast at 450 degrees F for 10-15 minutes, until browned and cooked through.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta. Rinse under cold water and drain again. Transfer to large bowl. Mix in vegetables and vinaigrette to taste. Serve warm or at room temperature.
- Note: Add beans, tofu, or cooked meats as you desire.