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Feeling the Love

February 10, 2011

I marvel over the talents of the young people in my life. Case in point: Sophie Kruz, a film student at University of Michigan, who loves to cook and has grown up eating Al Dente Pasta®. Given that I am always looking for people willing to submit recipes to the Al Dente Canoodler (hint, hint),  I asked her to share one of her favorites.  My only request was that it would appeal to other college students and people on a budget, but also be delicious enough for a Valentine dinner. Let’s not forget to tell Sophie what we think about her photos. I’ll go first. They are amazing!

Sophie’s Roasted Veggie Pasta

For a great, healthy dinner Sophie roasts vegetables and tofu in the oven and serves it warm over Al Dente Pasta®, topped with parmesan cheese. This recipe is great for a simple dinner for two, or double the recipe to feed a whole family!

Prep time: 10 minutes, Cook time: 35 minutes, Serves 2-3 people

Ingredients:

3 Small Zucchini, Sliced Into Thin Strips

 

1/2 Cup White Onion, Chopped Into Big Chunks

2 Cups Baby Portobella Mushrooms, Quartered

1 Cup Grape Tomatoes

3 Cloves Garlic, Finely Chopped

Two Twigs Rosemary

3 tbs olive oil

7oz tofu, pre-baked or firm (optional)

Salt and pepper to taste

½ bag Al Dente Whole Wheat Blend plus Flax pasta

½ cup freshly grated parmesan cheese

Directions:

-Pre-heat oven to 375 degrees

-Place zucchini, mushroom, onion, tomato, garlic and tofu on a baking sheet

-Cover veggie-tofu mixture with olive oil and add salt and pepper to taste. Toss ingredients, making sure to cover all vegetables and tofu with seasoning.

-Bake for 20 minutes at 375 degrees, then turn heat up to 400 degrees, toss veggies and return to oven, bake at 400 degrees for 10 minutes more.

Roasted Veggies and Tofu

-When vegetables are slightly browned, remove from oven. In the meantime, cook the 1/2 bag of Al Dente Pasta® as directed, testing after 3 minutes.

 

Amazing How Fast Al Dente Pasta Cooks!

-Pour vegetable mix over cooked pasta, and top with freshly grated parmesan cheese. Serve warm right away or serve at room temperature as a pasta salad.

 


Happy Healthy Valentines Day

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3 Comments leave one →
  1. Monique permalink*
    February 10, 2011 7:15 pm

    Love the photos. I have made pasta with Roasted Veggies a lot, but have never added tofu. That’s what I’ll do the next time!

  2. February 12, 2011 5:46 pm

    I agree-I love the photos!
    Looks delicious!

  3. Deb A permalink
    February 12, 2011 8:40 pm

    Yum! I’m going to have to try this one- beautiful pictures Sophie!

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