Our vegebox has switched to summer after so many months of winter vegetables I gasped with joy at courgettes, sweet peppers and baby tomatoes. They had come over the Riverford farms in Spain I thought these babies deserved me putting a little effort in and making pasta to reward their journey
I want to say this is the first time I have tried to make pasta but that would be a lie In fact I bought a pasta maker a year and a half ago , the one time I tried to make pasta everything went a bit wrong so being defeatist I put it away and never tried again.
This time I was determined to get it right so I used a scaled down Jamie Oliver pasta recipe . It actually worked really well , we left it to dry for at least an hour and cooked for a few minutes perfect al dente
While the pasta was drying I chopped and roasted the vegetables with plenty of fresh herbs from the garden and olive oil . Simple and easy .
Once the pasta was cooked and drain it was added to the pan with the vegetables. A taste of summer sadly missed and hopefully we will have our own homegrown courgettes and tomatoes soon.
Roasted Summer Vegetables
2 large courgettes diced
1 medium pepper diced
1 medium onion diced
2 handfuls of cherry plum tomatoes
3 cloves of garlic crushed
Zest and juice of half and lemon
Mixed handful of oregano , thyme and parsley
3 tbsp of olive oil
Salt and Pepper
- Mix all the vegetables in a roasting dish with the oil , herbs , lemon and seasoning
- Place in a 200degC oven for 20 minutes
- Shaking regularly