Although I often enjoy spending multiple hours preparing elaborate meals, there’s a certain joy in creating a delicious simple meal in just half an hour. This pasta is perfect for that as the three main components can easily be prepared in parallel, and all of them are fairly straightforward. I always admire versatility in recipes, and this one is most certainly versatile; use almost any pasta or veggies to customize your meal.
Roasted Veggie Pasta with Pomegranate Balsamic Reduction (adapted from Mel’s Kitchen Cafe)
Yield: 6 servings
- 1 lb pasta*
- 1 large crown broccoli, chopped
- 1/2 lb snow peas, chopped
- 2 Tbsp olive oil, divided
- salt and pepper, to taste
- 1 cup balsamic vinegar
- 1 Tbsp pomegranate molasses**
- 1/2 Tbsp brown sugar
- 5 Tbsp butter
- parmesan or gruyere cheese, grated
*I used fusilli pasta, but this would also work well with penne or rigatoni.
**Pomegranate molasses is a staple in my cabinet; find it at a Middle Eastern market (or even in some grocery stores these days!) or make your own (recipe forthcoming). Trust me, you will find many excuses to use this sour-sweet syrup – vinaigrettes, desserts, and marinades are all greatly enhanced by its presence.
- Preheat oven to 400 degrees.
- Toss 1 large crown broccoli, chopped with 1 Tbsp olive oil and salt and pepper, then spread out on baking sheet, and roast in oven for 10 minutes.
- After 10 minutes, add 1/2 lb snow peas, chopped and 1 Tbsp olive oil, and return to oven for 5 minutes.
- Meanwhile, cook 1 lb pasta according to package directions.
- Meanwhile, simmer 1 cup balsamic vinegar over medium heat until reduced to 6 Tbsp, approximately 10 minutes.
- Lower heat to low, and whisk in 1 Tbsp pomegranate molasses, 1/2 Tbsp brown sugar, and 5 Tbsp butter. After butter has melted, take off heat and set aside.
- Combine cooked pasta, pomegranate balsamic reduction, and roasted veggies, and toss, making sure the pasta is thoroughly coated with the reduction.
- Top with parmesan or gruyere cheese, grated.