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Pasta With Roast Vegetables

Pasta with roast vegetables
Thanks to Helen for the concept of this dish. It was easy to make, and tasty too, and even The Weatherman and The Boy, who tend to go for meat dishes, gave this their full approval. I don't have exact proportions, because I just made this based on Helen's description, and  you can easily alter the quantities according to taste.

Turn the oven up high - I had it at 390 degrees.

Put a good amount of olive oil in the bottom of a large roasting pan. Add chopped onion and minced garlic and let it cook for awhile, stirring occasionally. I used one purple onion and two cloves of garlic.

After about 20 minutes, add some roasting vegetables. I just used zucchini, but eggplant would be good too. While that was cooking (about 20 more minutes) I chopped some cherry tomatoes in half. (I used about two pints.) Then I threw those in the roasting pan, stirred everything up, and added some kosher salt, and let it cook some more.

Then I cooked a pound of farfelle pasta. Of course you could use whatever shape you like. Just before I was going to drain the pasta I added big bunches of fresh spinach leaves to the roasted vegetables. This  gave them just enough time to wilt, but not enough to over-cook.

Valentines cake I tossed the pasta into the roasted vegetables and then seasoned it with fresh Parmesan cheese and freshly ground pepper.

The meal was served with a salad, bread and for dessert - since it was Valentine's Day - this chocolate cake. If you look carefully, you will see that it's actually my Christmas chocolate cake. I just took a sheet of wax paper, cut out a heart, lay it on top of the cooked cake, and sprinkled confectioner's sugar on it.

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