I’ve got 2 pint boxes of grape tomatoes stacked in my fridge. Plus 2 fat, purple (why are they called red?) onions, 2 golden summer squash, but no fresh basil unfortunately. I also unearthed a half-full box of farfalle in the cupboard, so this will be supper this evening.
I’ll keep the tomatoes whole, chunk the onions and the squash, douse them with olive oil and sea salt, and onto two baking pans with sides they’ll go. I’m still lamenting the absence of fresh basil, so I guess I’ll sprinkle the veggies with dried basil. Sometimes you have to make do.
I’ve learned to always scoop out about 1 cup of pasta cooking water before I drain the pasta, so I can soup up the dish if I want to, once I’ve put everything together. That little act is now on my Essential Cooking Tips list.
Tonight I’ll fold the roasted vegetables into the cooked pasta. Then pour on the reserved pasta water if it seems a little stiff, and grind black pepper and crumble feta over top.
Supper should be ready 45 minutes after the vegetables hit the 450 degree oven.
How lovely to have found Kristin’s dish with similar ingredients this morning:
You can absolutely do it, too—with just a bit of forethought in the grocery store or at your farmers market.