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Saturday.

K Squared has had a great day today, sleeping in and having a little coffee, hanging at home and doing some cleaning. We took an afternoon trip to Target for some food shopping, and to pick up ink cartridges (for Kevin) and Halloween decorations (for my work). We even ate early, like we usually do on Sundays, because today is really Kevin’s Sunday as he leaves at the crack of dawn tomorrow for Boston.

I cooked one of Kevin’s favorite meals since he won’t be eating a ‘home-cooked’ meal for over a week. We have really loved this meal, so I wanted to share with you all. (It’s a Rachael Ray recipe that I’ve really made my own, as I don’t follow all of her directions; I don’t use eggplant, and her recipe serves 4, but I usually halve everything for just the 2 of us.) Click here for RR’s actual recipe. This is my take:

 Roasted Ratatouille Pasta

Ingredients:

-Salt & pepper

-Two heads of garlic

-Extra virgin olive oil

-2 or 3 small zucchini, ends removed, cut into small chunks

-2 red bell peppers, cored & cut into small chunks

-1 large or 2 small onions, cut into small chunks

-thyme – ground is fine

-parsley, chopped or even flakes works fine

-1 pint grape or cherry tomatoes

-half pound of whole wheat penne pasta

-1/2 cup grated parmesan cheese (really any shredded cheese will do, based on your preferences)

Prep:

-Preheat oven to 450 degrees F

-Cut a sliver off the top of each garlic head just large enough to expose the cloves. Tear off a little square of tin foil and place the garlic in the center. Drizzle extra virgin olive oil over the head and wrap the foil up around it. Place it on the center oven rack, toward the back, and roast until golden brown – usually 40 minutes in my oven – (RR recommends 45 mins, but my oven cooks hotter or faster or something.)

-While the garlic is roasting, cut up veggies into small chunks and place everything except the tomatoes onto a cookie sheet. Drizzle with olive oil, salt, pepper, thyme & parsley, and put into oven about 15 minutes AFTER you started the garlic. Roast them until they’re tender & caramelized, approx. 20-25 minutes.

-Once the veggies have been in the oven for about 10 minutes, place the tomatoes, olive oil, salt & pepper on another cookie sheet & put into the oven for about 15-20 minutes, or until they’ve burst and shriveled up just a bit.

-Once everything has about 10 minutes left to go, put the pasta in the water and cook to al dente. When you drain the pasta, keep about 1/2 cup of the cooking liquid for the dish.

-Once everything is finished, I usually pop the garlic & foil onto a small plate and into the freezer for about 5 minutes. Seriously, it’s so hot you cannot touch it right away, and this method has worked for me! Take out the garlic after a few minutes, unwrap it & squeeze the roasted cloves into a big serving dish. Add the 1/2 cup of cooking liquid, smash the garlic with a fork and mix around to create a little sauce.

-Next, add the tomatoes, crush them a bit with a fork, and mix with the garlic and liquid. Then add the rest of the roasted veggies and the drained pasta. Mix up really well, and add shredded cheese to the top.

Viola! Roasted ratatouille pasta! It’s actually a really healthy meal, considering all the veggies and the whole wheat pasta. Let me know if you try it! It’s become one of our favorites. It really makes the kitchen smell great as well! (Note to self: next time wear an APRON so as not to splatter olive oil on my shirt which STAINS it! Doh!)

P.S. Serve with vino 🙂

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3 Responses

  1. I can smell it from here… yum! =)

  2. OK, so this recipe sounds so yummy and I can actually smell garlic roasting (too bad I am full from yucky Taco Bell–my son wanted that for dinner). I will be cooking this at one of my crops—hopefully NOT the one you come to. But if it is, promise to be nice, I’m sure it won’t be as delicious as yours. If nothing else, at least the house will smell yummy.

    Miss you, Amy

  3. sweet… thanks…

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