rainy day roasted vegetable pasta

after several consecutive days of sunshine, in the words of the dave matthews band... "the clouds rolled over our heads and it began to rain." like, seriously rain. a lot. the combination of gray skies, lower temps, and constant rain called for some serious comfort food.

this pasta is a perfect winter/spring transition meal and can be easily customized to based on your vegetable preferences, what's in season, etc.

you'll need...

1 1/2 pounds vegetables, cut in 1-inch pieces

(we used brussels sprouts, carrots, radishes, beets, red onion and zucchini)

1 box of whole wheat Farfalle pasta

2 teaspoons fresh rosemary, chopped

2 teaspoons fresh thyme, chopped

2 tablespoons butter

3 garlic cloves, minced

1 cup bread crumbs

1/4 cup cream

1/2 cup chopped fresh parsley

parmesan

olive oil

salt + pepper

then you'll have to...

preheat oven to 425 degrees fahrenheit.

line a baking sheet with foil. toss chopped vegetables with olive oil, salt and pepper. roast in oven until tender and charred in parts, about 45 to 60 minutes.

while the vegetables roast, boil a large pot of heavily salted water. cook the pasta until al dente.

drain pasta, reserving 1/4 cup pasta water. return cooked pasta to pot and set aside.

in a large skillet melt the butter over medium high heat. add the garlic, rosemary and thyme, and cook for 2 minutes. add breadcrumbs to the pan and cook 3-5 more minutes.

add reserved water, cream, breadcrumb mixture and roasted vegetables to the pot with pasta and mix.

top with fresh parsley and grated parmesan before serving.

recipe adapted from notwithoutsalt.com