Fusilli with Roasted Lemony Vegetables and Tofu Ricotta

March 25th, 2014 1:10 pm by Kelly Garbato

2014-03-21 - Fusilli & Lemon Roasted Veggies - 0002 [flickr]

This is a little something I threw together using scraps of this and that from the fridge: a few miscellaneous Russet potatoes; a just-cut red pepper; the lone surviving green zucchini from a pack o’ three; the last of a bag of frozen corn. If you don’t want to go quite so heavy on the carbs (this dish requires a post-dinner nap, I tell you what), omit the potatoes and double down on the other veggies. Or you can bulk up on the veggies anyway for a greater veggie-to-pasta ratio.

I used the ricotta recipe from The Cheesy Vegan, but there are plenty of tofu-based versions on the web.

 

Fusilli with Roasted Lemony Vegetables

Ingredients

1/2 cup sundried tomatoes (dry, not oil-packed)
1/2 cup lemon juice

1/4 cup olive oil
2 Russet potatoes, diced into 1/2″ pieces
2 carrots, cut into 1/4″ rounds
1 red pepper, diced
1 zucchini, halved lengthwise and cut into 1/4″ slices
1 cup frozen corn, defrosted
1/4 cup minced garlic
1 tablespoon basil
1 teaspoon oregano
1 teaspoon salt
pepper to taste
1 teaspoon lemon peel

16 ounces fusilli, or other small, bite-sized pasta
tofu ricotta for serving

Directions

1. At least several hours before roasting the vegetables, combine the sundried tomatoes and lemon juice in a small container. Cover and allow to soak on the countertop (or overnight in the fridge).

2. When you’re ready to start with the veggies, preheat the oven to 425F.

3. In a large glass baking pan, combine the olive oil, potatoes, carrots, and red bell pepper. All to bake in the middle rack for about 20 minutes, stirring once at the halfway point.

4. Add the zucchini and allow the vegetables to bake for another 10 minutes.

5. Stir in the corn, garlic, basil, oregano, salt, and pepper, as well as the sundried tomatoes and lemon juice. Mix well. Continue to cook at 425F for another 20 minutes, stirring at least once at the halfway point. Continue to cook until the vegetables are tender to your liking. If the veggies start to dry out, add a little extra lemon juice.

6. While the veggies are roasting, cook the pasta according to the directions on the package.

7. When done, combine the pasta and the veggies in a large bowl. Stir in the lemon peel. Mix well. Sample to taste and add extra spices if desired. Serve with some tofu ricotta.

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