(Serves 4)
Like most kids, my son loves pasta in any form. As a result, I’m always trying to come up with new recipes that will keep dinner interesting and introduce some different flavors and vegetables. This dish is very easy to put together and the vegetables can be prepped ahead of time making it even easier when dinnertime rolls around. I like the mild flavor and easy melting of the Taleggio cheese, but you can substitute Brie if you can’t find Taleggio. My son requests leftovers of this pasta in his lunch, so it’s a winner in my book.
You Will Need:
- 1 pound rigatoni pasta
- 2 cups cherry tomatoes
- 1 red bell pepper
- 1 shallot
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 6 to 8 ounces Taleggio cheese
- Kosher salt and black pepper
- 2 tablespoons fresh parsley and/or basil, plus more for serving
- ¼ cup grated parmesan cheese, plus more for serving
Instructions:
Instructions:
- Preheat oven to 425 degrees.
- Seed and chop the pepper. Peel and finely chop the shallot and garlic. Place the tomatoes, chopped pepper, shallot and garlic in a casserole dish.
- Drizzle with the olive oil, add the Italian seasoning and a pinch of salt and pepper. Stir so the vegetables are coated with oil and seasoning.
- Cut the Taleggio into small cubes and sprinkle over the top of the vegetables.
- Roast the vegetables for 20-30 minutes, until the tomatoes burst, the cheese is completely melted, and the liquid is bubbling.
- While the vegetables roast, make the pasta according to the package instructions.
- While the pasta cooks, stem and chop the parsley/basil.
- Drain the pasta, reserving some of the pasta cooking water.
- Stir the now saucy vegetables into the cooked pasta. Add a little of the pasta cooking water (if needed). Add the parsley and basil and the Parmesan cheese and stir.
- Serve, topping with more basil, parsley, and parmesan cheese.
To Prep Ahead:
- Seed and chop the pepper. Peel and finely chop the shallot and garlic. Place the tomatoes, chopped pepper, shallot and garlic in a casserole dish.
- Drizzle with the olive oil, add the Italian seasoning and a pinch of salt and pepper. Stir so the vegetables are coated with oil and seasoning.
- Cut the Taleggio into small cubes and sprinkle over the top of the vegetables.
- Cover and set the dish in the fridge until dinnertime. This can be done the day before.
When it’s Time for Dinner:
- Remove the dish from the fridge and allow to come to room temperature for a few minutes.
- Place the dish in a cold oven and preheat to 425 degrees. Once the oven is preheated, roast for 25-30 minutes, until the tomatoes burst, the cheese is completely melted, and the liquid is bubbling.
- Follow the remaining instructions for cooking the pasta and finishing the dish as described in the steps above.
Summary
Recipe Name
Roasted Vegetable and Taleggio Pasta
Author Name
Tricia Hewitt-Huckabee
