Around here, we're getting tired of looking at (and dealing with) Thanksgiving leftovers. We needed a meal this week that bore no resemblance to turkey and stuffing, and had never met a sweet potato. We did a bit of improvising and wound up with an easy and tasty weeknight dinner (and don't we all need more of those). My husband gets credit for the general idea, and I did some fine tuning during the execution. This was a big hit with all of us, including our six-month-old daughter. Sorry - I didn't get a chance to take a photo!
A
word to the timid: try not to shy away from ample salt, butter and
toppings. They are the fine line between boring and brilliant here.
Chop
half a head of cauliflower and an equivalent amount of broccoli into
medium-sized pieces. Toss with several minced garlic cloves, 1 teaspoon
of salt, juice from half a lemon and enough olive oil to thoroughly
coat everything. Roast in a 375 degree oven for about 45 minutes or
until completely tender and beginning to brown - stir the mixture every
15 minutes or so.
Meanwhile, mix some fresh bread
crumbs with melted butter and toast in a skillet over medium heat. In a
large pot, cook a pound of tortellini or small ravioli. Drain the
pasta, reserving at least one cup of the cooking water.
Combine
cooked pasta, roasted vegetables, a tablespoon or two of butter and a
few splashes of the pasta cooking water. Add a bit more olive oil if it
appears too dry (but bear in mind this will basically be sauce-less).
Serve with toasted bread crumbs, crushed red peppers and freshly grated
Parmesan.
Enjoy!
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