Roasted Vegetables and Baby Artichokes Pasta

This dish combines the flavor of roasted vegetables and the texture of baby artichokes. It is one of those dishes that looks like it took a long time to make, but it's actually pretty easy. I love baby artichokes, and if you can't find them you can use either the regular or the frozen ones. Please don't use the canned ones, they don't have the texture that we are looking for. I think that the next time I make them I will add some chopped kalamata olives. What do you think?

Ingredients

• 1 eggplant, peeled and cubed
• 2 zucchinis, cubed
• 1 red bell pepper, diced
• 1 onion, diced
• 2 tablespoons olive oil
• salt and pepper to taste
• 1 package of fresh baby artichokes (about 9 to 12) or the regular ones (about 4)
• zest and juice of 1 lemon
• 2 garlic cloves, crushed
• 3 tablespoons olive oil
• 7 basil leaves, chopped
• salt and pepper to taste
• drizzle of extra virgin olive oil
• 1/2 pound of penne pasta
• 1/4 cup grated parmesan cheese

Preheat the oven to 350°. In a large bowl mix the eggplants, zucchinis, red bell peppers and onions with 2 tablespoons of olive oil and a little salt and pepper. Transfer the mixture to a baking pan and roast in the oven until tender, about 30 minutes. In another bowl add about 6 cups of water and the lemon juice. Peel the outer leaves of the baby artichokes and cut them in half, placing them immediately in the lemon water so they will not turn brown so soon. Heat the rest of the olive oil in a large pan and cook the baby artichokes for about 10 minutes, add the garlic and lemon zest and cook for another 5 minutes or until the artichokes are done but still crunchy. Cook the penne pasta according to package instructions. Mix the roasted vegetables with the artichokes and add the basil leaves. Adjust salt and pepper, and add a little extra virgin olive oil at the end. This will give great flavor! Mix with the pasta and serve with parmesan cheese on the top. There is always a good idea to have some crusty bread and butter on the side.

Comments

[Trisha Cupra]

Hi Roselena,

Rita Wespi introduced me to your blog. I'm a vegetarian, and I live in Australia.

Your recipes are mouth-watering!

Trisha Cupra