{"id":4722,"date":"2011-10-20T08:41:00","date_gmt":"2011-10-20T14:41:00","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4722"},"modified":"2011-10-20T08:41:00","modified_gmt":"2011-10-20T14:41:00","slug":"roasted-vegetable-pasta-with-bacon-and-parmesan","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2011\/10\/20\/roasted-vegetable-pasta-with-bacon-and-parmesan\/","title":{"rendered":"Roasted Vegetable Pasta with Bacon and Parmesan"},"content":{"rendered":"<p>Once it starts to cool down just a touch, as in highs in the 80&#8217;s or so, I find that it is time for roasting vegetables at every possible chance. \u00a0I saw <a href=\"http:\/\/www.marthastewart.com\/852194\/pasta-roasted-vegetables-and-bacon\" target=\"_blank\">this recipe<\/a> in the October issue of Martha Stewart, and immediately added the ingredients to my grocery list.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/10\/roastedvegetablepasta.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-4724\" title=\"roastedvegetablepasta\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/10\/roastedvegetablepasta.jpg?resize=650%2C429\" alt=\"\" width=\"650\" height=\"429\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/10\/roastedvegetablepasta.jpg?w=650 650w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/10\/roastedvegetablepasta.jpg?resize=300%2C198 300w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/10\/roastedvegetablepasta.jpg?resize=150%2C99 150w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/10\/roastedvegetablepasta.jpg?resize=400%2C264 400w\" sizes=\"(max-width: 650px) 100vw, 650px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>I changed a few things. \u00a0More bacon, of course. \u00a0I&#8217;m pretty sure I doubled it, but I wasn&#8217;t really keeping track. \u00a0I also roasted some brussels sprouts along with the other vegetables. \u00a0I didn&#8217;t think I liked brussels sprouts until about 5 years ago when my husband&#8217;s aunt cooked them for Thanksgiving. \u00a0It was a huge eye opener for me. \u00a0I guess I&#8217;d just always thought I was supposed to hate them, so I did, without any good reason. \u00a0Thank you, Lynn! \u00a0They might be one of of my favorite vegetables now. \u00a0I also opted to use medium pasta shells because I was not about to pay $8 for a bag of orcchiette. \u00a0Not going to happen, Martha. \u00a0I shaved big hunks of Parmesan into the pasta but I wished I&#8217;d grated at least some of it, as the recipe suggests. \u00a0It&#8217;s nice to get those big pieces of salty cheese, but I think smaller pieces that can make their way into the nooks and\u00a0crannies\u00a0of the pasta would&#8217;ve been better. \u00a0A few shaved pieces on top are all you need.<\/p>\n<p>This was a lovely dinner. \u00a0A definite comfort food that fed 4 quite generously. \u00a0I will be making this again as the weather continues to cool off. \u00a0Enjoy!<\/p>\n<h3>Roasted Vegetable Pasta with Bacon and Parmesan<\/h3>\n<p><em><strong>Ingredients<\/strong><\/em><\/p>\n<ul>\n<li>2 tablespoons extra-virgin olive oil<\/li>\n<li>2-4 ounces bacon, preferably slab, chopped<\/li>\n<li>1 medium sweet potato, peeled and cut into 1\/2-inch cubes<\/li>\n<li>1 small onion, thinly sliced<\/li>\n<li>1\/2 head cauliflower, trimmed into 1 1\/2-inch florets (about 2 1\/2 cups)<\/li>\n<li>1 bag of brussel sprouts, trimmed and halved<\/li>\n<li>Coarse salt and freshly ground pepper<\/li>\n<li>8 ounces orecchiette or other medium pasta shape<\/li>\n<li>3\/4 cup finely grated Parmesan cheese (1 1\/2 ounces), plus more, shaved, for garnish<\/li>\n<li>1\/2 cup fresh flat-leaf parsley, coarsely chopped<\/li>\n<\/ul>\n<div><strong><em>Directions<\/em><\/strong><\/div>\n<div>\n<ol>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<\/ol>\n<\/div>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none;height:70px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/www.hottie-biscotti.com\/blog\/2011\/10\/20\/roasted-vegetable-pasta-with-bacon-and-parmesan\/\" send=\"false\" layout=\"standard\" width=\"400\" show_faces=\"true\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Once it starts to cool down just a touch, as in highs in the 80&#8217;s or so, I find that it is time for roasting vegetables at every possible chance. \u00a0I saw this recipe in the October issue of Martha Stewart, and immediately added the ingredients to my grocery list. I changed a few things. 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