Roasted Vegetable Pasta with Bacon and Parmesan
Once it starts to cool down just a touch, as in highs in the 80’s or so, I find that it is time for roasting vegetables at every possible chance. I saw this recipe in the October issue of Martha Stewart, and immediately added the ingredients to my grocery list.
I changed a few things. More bacon, of course. I’m pretty sure I doubled it, but I wasn’t really keeping track. I also roasted some brussels sprouts along with the other vegetables. I didn’t think I liked brussels sprouts until about 5 years ago when my husband’s aunt cooked them for Thanksgiving. It was a huge eye opener for me. I guess I’d just always thought I was supposed to hate them, so I did, without any good reason. Thank you, Lynn! They might be one of of my favorite vegetables now. I also opted to use medium pasta shells because I was not about to pay $8 for a bag of orcchiette. Not going to happen, Martha. I shaved big hunks of Parmesan into the pasta but I wished I’d grated at least some of it, as the recipe suggests. It’s nice to get those big pieces of salty cheese, but I think smaller pieces that can make their way into the nooks and crannies of the pasta would’ve been better. A few shaved pieces on top are all you need.
This was a lovely dinner. A definite comfort food that fed 4 quite generously. I will be making this again as the weather continues to cool off. Enjoy!
Roasted Vegetable Pasta with Bacon and Parmesan
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2-4 ounces bacon, preferably slab, chopped
- 1 medium sweet potato, peeled and cut into 1/2-inch cubes
- 1 small onion, thinly sliced
- 1/2 head cauliflower, trimmed into 1 1/2-inch florets (about 2 1/2 cups)
- 1 bag of brussel sprouts, trimmed and halved
- Coarse salt and freshly ground pepper
- 8 ounces orecchiette or other medium pasta shape
- 3/4 cup finely grated Parmesan cheese (1 1/2 ounces), plus more, shaved, for garnish
- 1/2 cup fresh flat-leaf parsley, coarsely chopped
- Preheat oven to 400 degrees. Heat oil in a small skillet over medium heat. Cook bacon until crisp, about 8 minutes. Transfer to paper towels using a slotted spoon. Reserve drippings.
- Toss sweet potato, onion, brussel sprouts and cauliflower with reserved drippings. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast on a rimmed baking sheet, tossing halfway through, until tender and caramelized, about 35 minutes.
- Meanwhile, cook pasta in a large pot of salted water until al dente. Drain, reserving 1 cup cooking water. Return pasta to pot with cooking water, and toss with grated cheese and vegetables. Stir in parsley. Sprinkle bacon over top. Garnish with shaved cheese.
Shallan
October 20, 2011 @ 6:55 pm
This was SO delicious. I wish I was eating it right now!!
Kate Z
October 20, 2011 @ 10:23 pm
I’ll have some now, please!