To cut or not to cut?
I was afraid if I didn't cut them they would just
They baked( uncovered) in a 375 oven for about 45 minutes, till they were lightly brown, and the kitchen was filled with the wonderful aroma of garlic and tomatoes.
When I cook pasta I like to think about the sauce and pick the proper shape. I love campanelle, and orchhetti to cradle the pieces of vegetables. Campanelle was on hand, so the choice was easy
Right before the pasta was done I took out about 2 cups of the pasta water to help make a sauce.
To finish the whole dish, I drained the pasta, put it back in the cooking pot, threw in the roasted veggies, 1/2 a cup of grated Parmesan, and enough water to make a sauce.
Then I put the cover on it so it could rest a minute. I then gave it a stir, added a bit more of the hot pasta water, and dished it into bowls.
Any veggies will work for this recipe.
There is still time for fresh produce. Go to your local farmer's market. By something fresh, and support your local grower!
As Barbara Crooker says in her wonderful poem
" Vegetable Love":
Quick, before the frost puts out its green light,
praise these vegetables,
earth's voluptuaries,
Praise what comes from the dirt