Thursday, August 14, 2008

Maple Dijon Pasta with Roasted Vegetables

Tonight's dinner was just thrown together using a lot of our CSA veggies from this week, and it turned out superbly. It was a bit more fancy version of the pasta salad I blogged about before, and served warm.

This time I started by roasting 2 large red peppers. Roasting peppers is so simple, and it makes them taste so delicious. For those of you who might not know the best way to roast a pepper, this is a pretty good tutorial.

After the peppers had roasted, I tossed 1 pint of grape tomatoes with olive oil, salt and pepper, and roasted them in a 400 degree oven for about 10 minutes (until they were beginning to burst). While the tomatoes were roasting I also had 4 cloves of garlic roasting (in the skins, drizzled in EVOO and wrapped in aluminum foil).

On the stove I sauteed 2 small zucchini, sliced and 2 small summer squash, sliced with about 1/2 of a large red onion, also sliced. While sauteing and roasting the veggies I cooked about 8 oz of whole wheat penne. Once everything was roasted, sauteed and cooked, I tossed it all together (except the garlic) in a large bowl and drizzled it with a maple dijon vinaigrette.

Rob declare this dish delicious, and we both went back for a second helping. It's really quick and easy to make and a great way to retain the fresh flavors of your summer veggies.

Maple Dijon Vinaigrette

1 Tbs Dijon Mustard

2 Tbs Maple Syrup

2 Tbs Balsamic Vinegar

1/4 cup Extra Virgin Olive Oil

4 cloves roasted garlic, smashed into a paste

Combine all ingredients except oil in a small bowl. Whisk to combine, then slowly add olive oil while whisking, until emulsified.


  1. Yum! That sounds delicious. We love the maple balsamic sauce by Dreena Burton, and this sounds similar, but easier since you don't have to heat it. And we love CSA pasta concoctions! :D

  2. I'm totally making that this week. It looks out-of-control good. I just haven't been making enough pasta dishes.