Roasted Autumn Vegetable and Pasta Salad Course : Pasta SaladsFrom: HungryMonster.comServes:4 Ingredients: Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------- 8 pound bone-in ham, with rind 1 medium fennel buld, trimmed and cut into 1/2 inch wedges 1 medium onion, cut into 1 inch wedges 2 tablespoons olive oil 2 cups broccoli flowerets 2 medium red sweet peppers, seeded and cut into 1 inch pieces 1 15-ounce can cannellini beans, rinsed and drained 1/4 cup white wine vinegar 3 tablespoons olive oil 2 cloves garlic, minced 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons snipped fresh basil 6 ounces rotini or penne pasta 1 cup chopped tomatoes 1/4 cup grated fresh Parmesan cheese Preparation: Place fennel and onion in a shallow roasting pan. Drizzle with the 2 tablespoons oil, tossing to coat vegetables. Bake, uncovered, in a 425 F oven for 25 minutes. Stir in broccoli and red sweet peppers. Roast 10 minutes more or till vegetables are crisp-tender. Remove from oven. Stir in cannellini beans. For Dressing, combine vinegar, the 3 tablespoons olive oil, garlic, salt, pepper, and basil in a screw-top jar. Cover and shake well. Drizzle over roasted vegetable and bean mixture. Meanwhile, cook pasta according to package directions. Drain. Toss with roasted vegetable and bean mixture. Spoon into a serving bowl. Garnish with chopped tomatoes and Parmesan cheese. Serve immediately
A moment lasts all of a second, but the memory lives on forever~Angelique. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
