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FareShare Gazette -- January 2010 Recipes

A home-style FareShare Gazette -- January 2010 Recipes made with Tomatoes, Fresh Garlic, Extra Virgin Olive Oil, Parmesan Cheese, and Pasta. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 cup
• 1 tbsp
• 2 tbsp
• 2 tbsp
• 250 g

Method (preview)

1. 1

   In a bowl, toss broccoli, tomatoes and garlic together with 2 tablespoons of extra virgin olive oil (add more oil to coat vegetables well if necessary).

2. 2

   Spread out on a baking sheet covered with parchment and bake for 15 to 20 minutes or until vegetables are soft.

3. 3

   In the meantime, cook your pasta. For two servings you will need about 250 grams of pasta.

4. 4

   Bring two litres (2 quarts) of water to a boil.

5. 5

   Add 1 teaspoon salt and 1 tablespoon olive oil and pasta.

6. 6

   Reduce heat so that water is at a rolling boil (but doesn't boil over) and stir occasionally.

7. 7

   Fresh pasta will take 3 to 5 minutes to cook and dry pasta about 8 to 10.

8. 8

   Always cook pasta 'al dente' or firm to the bite.

9. 9

   Drain pasta, place back in the pot, toss with remaining olive oil, cover and keep warm.

10. 10

    Add the roasted vegetables (and their juices) to the pasta.

11. 11

    Toss and re- heat in the pot if necessary.

12. 12

    Adjust seasoning with salt and pepper.