Roasted Garlic Vegetable Pasta

Perfect with Parmesan cheese. You can also use any hard-ripened cheese, such as Edam.


March 2007 | By Chiqui Lloren
Roasted Garlic Vegetable Pasta
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at a glance

Main Ingredient

Pasta and Noodles

Type

Pasta

Preparation Time

00:00:00


Date Published

March 2007

Perfect with Parmesan cheese. You can also use any hard-ripened cheese, such as Edam.

Serves
Prep Time
35 minutes  Cooking Time 3 minutes

olive oil
1 head of garlic
salt and pepper
400 grams fettuccine pasta
2 large zucchinis
2 large carrots
red chili, thinly cut
Parmesan cheese, shaved

1   Preheat oven to 350F.

Place garlic in oiled roasting pan for 30 minutes. Once cool, cut off top of garlic and dig out cloves. Mash cloves and mix with olive oil. Add salt and pepper to taste. While roasting garlic, prepare pasta.

3  Cut zucchini and carrots into long thin ribbons using a peeler. Blanch vegetable ribbons in salted boiling water, then drain. Cook fettuccini until al dente.

In medium heat, pour oil and garlic mixture and toss in pasta until well coated. Sprinkle with chili. Serve with Parmesan cheese.




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