I am so excited to be hosting Presto Pasta Nights this week! Thanks for allowing me to host Ruth. 🙂
I decided on a stuffed shells recipe as my own contribution this week. I made them. They were wonderful. And we promptly ate them all before I remembered I needed to take a picture. :headdesk: So instead, I offer up this very simple roasted vegetable pasta salad.
- 4 oz. penne, uncooked
- 1 cup cherry or grape tomatoes
- olive oil
- 1/2 cup roasted red peppers, diced
- 2 scallions, sliced
- 2 oz. goat cheese
- 3 Tbsp Fat Free Italian dressing
- Slice your tomatoes in half lengthwise and toss with olive oil, salt, pepper, and a pinch of basil.
- Roast at 250 degrees until the edges start to curl up and caramelize. I’m sorry to say I don’t know how long this is. I threw them in the toaster oven and checked every 10 minutes or so. They were ready when my nose told me so.
- Once your tomatoes are roasted, pull them out and allow them to cool.
- Boil your pasta.
- Drain the pasta.
- Toss the pasta with the scallions, tomatoes, and peppers.
- Crumble the goat cheese over the top.
- Add the dressing.
- Stir well and chill.
Moving on to our Roundup…
Abby of Eat The Right Stuff offers up this Absorption Pasta With Roasted Butternut Squash and Sage. I had never heard of the absorption method of cooking pasta before, but I adore risotto, so I will definitely have to give this a try because it really looks amazing.
Sarah of Taste My Plate offers up a fabulous Fettuccine Alfredo with Pan Fried Scallops and Prawns. I don’t know about you, but prawns always sound so much fancier than shrimp to me. This dish is sure to please the fettucini lover in anyone. And yes, Sarah, you can absolutely have pasta for breakfast (it is considered a more refined leftover for breakfast than the cold pizza we all ate in college).
Also digging the fettuccine this week is Val of More Than Burnt Toast who presents “Light” Fettuccine with Roasted Asparagus and Garlic Scapes. This seems to be my week for learning new stuff. I have never heard of garlic scapes before. According to Val “The scapes are the flower stems that garlic plants produce before the bulbs mature.” Whatever they are, this looks amazing.
Kitchenetta of Got No Milk presents this week with Homemade Pasta. Can I just say how jealous I am? And DUDE she did it WITHOUT the pasta maker attachment for the Kitchenaid! Who knew you could do that? I might even get brave enough to do it myself some weekend when I have nothing else to do.
Sara from Cupcake Muffin hit my weak spot with her Pasta with Goat Cheese, Roasted Asparagus, Sausage, and Lemon. Goat cheese is a real guilty pleasure of mine. I can just imagine how well the tang of the goat cheese pairs with the lemon. Mmmm creamy.
Kristen from Sogkonnite Living is contributing Rachael Ray’s Pistachio-Tarragon Pesto Bowties with Peas and Potatoes. Yum-O!