cimorene

Just tried out this new recipe and it was so delicious that I instantly said, "We need a dinner party or potluck or something so I can share this with other people and get compliments!"

Oven-roasted vegetable pasta primavera with pesto sauce

For 2 people. I tried to make one dinner's worth without leftovers, but overshot and had half a serving left over again. Then again, we eat a bit lightly, so this could be too little for another set of two adults...

Ingredients
pasta for 2 (I use ~5 dl dry fusilli or conchiglione, which as stated is a little too much)

juice of 1 lemon

olive oil

salt and ground black pepper

pesto paste (recipe of your choice or store-bought is fine) - two heaping soup spoons, or about ½ deciliter or 1/3 cup

½ a regular zucchini

2 carrots

1 bell pepper

1 pint grape or cherry tomatoes, halved

Prepare pasta and roasted vegetables a few hours ahead to give them time to chill in refrigerator.

Cook pasta al dente with salt and a dash of oil. Reserve about 1/3 cup (½ deciliter) of cooking water when draining, then place the pasta in a covered container in the fridge

Cut zucchini, carrots, and pepper into thin matchsticks. Toss in olive oil, salt and pepper and spread in a roasting pan or on a baking sheet. Bake at 425° F or 215° C for 15 minutes, stirring after 10. Let cool uncovered 10-20 minutes, then place in a covered container in the fridge to chill for a few hours.

Thin the pesto paste out with a few tablespoons of olive oil and up to 1/3 cup or ½ deciliter of water. Toss the chilled vegetables in the dressing, then fold in the cold pasta and halved tomatoes, then toss again with lemon juice.