Roasted Veggie Pasta for a Crowd

on Tuesday, February 14, 2012

This is a nice choice for a buffet, a colorful combination of roasted veggies tossed with hearty rigatoni,  pasta. The best thing is everything can be prepped the day before including the pasta, and assembled the day of your party.
Bring everything to room temperature, mix it all together and warm it slightly in a low oven, it doesn't have to be pipping hot at all!
The more colors the better, and the more the merrier with the veggies! I used red, yellow and orange peppers, cauliflower, eggplant, artichokes, green beans, onions, peas, cherry tomatoes and sliced garlic all roasted separately, according to their kind on baking sheets in a 425 degree oven drizzled with generous amounts of olive oil, salt and pepper.
I like to roast my cherry tomatoes along with sliced garlic and plenty of olive oil on top of foil so the juicy oil gathers together and doesn't burn off on the baking sheet, that way you can toss that wonderful juice all in the mix as well.
Of course you'll want to add handfuls of grated romano cheese, more olive oil, fresh basil and parsley to finish it off, tasting along the way to get the flavors just right!
I get requests to make this all the time for parties, it's a welcome addition to a red sauced baked pasta, and it looks pretty too!
Buon Appetito!