Pasta with roasted vegetables

Pasta anyone? Angel Hair Pasta Recipe with roasted vegetables served with a glass of wine.  This recipe is from a friend of mine, Jamie.  With leeks you can make Leek Potato Soup, Spinach, Leek with White Bean Soup, Chickpea Pancakes with leeks, Squash, and Yogurt now let’s try Roasted Leeks, Zucchini, Yellow Spaghetti Squash, Carrots, Plum Tomatoes, black olives serve with Pasta.

Leeks resemble oversized scallions, but their flavor is milder with a sweet nuttiness. Leeks are available year-round


350 degrees for 1 hour
2.3 medium leeks, sliced with greens
6 plum tomatoes quartered or 1 can diced tomatoes
2 yellow squash or 1 yellow squash and 1 zucchini, sliced
1 red onion or green pepper, sliced
3 large carrots, sliced or julienned
1/2 cup black olives

2 tsp fresh thyme leaves or 2 tsps dried
1/2 tbsp salt and 1/2 tbsp pepper

1/4 cup olive oil
1/2 cup vegetable or chicken broth
1/3 cup chopped parsley
Pasta (I use Soba brand)
Fresh Parmessan cheese, or Halloumi cheese, optional

Combine first six ingredients
Add thyme, salt, pepper
Add olive oil and broth

Freshly grated parmesan cheese, Mizithra Cheese or Halloumi cheese
Angel hair or fettuccine

What country originated stuffed Zucchini flowers is a mystery. It is available in the Spring, great for a romantic dinner!


Preheat oven to 350
Place leeks in a shallow roasting pan.
Drizzle with olive oil and chicken broth.
Sprinkle with thyme, sale, and pepper.
Cover with aluminum foil and bake for 30 minutes.
Remove foil.
Add tomatoes, squash, zucchini, carrots, green pepper, and olives.
Bake, uncovered, for 30 minutes more or until vegetables are tender, tossing veggies once or twice during cooking.
Remove vegetables from oven and adjust seasonings.
Place veggies and parsley on top of pasta.
Sprinkle with Parmesan cheese, Romano cheese or Halloumi cheese from Cyprus and a glass of wine.  Bon Appétit

Thank you Peter Wendt for the photograph