Three Little Ribbons with Marinated Vegetables
Ingredients:
4 oz Rossi Pasta Spinach Basil Garlic Fettuccini
4 oz Rossi Pasta Roasted Red Bell Pepper Fettuccini
2 (8) oz jars button mushrooms, drained
1 large red bell pepper, chopped into bite size pieces
1 large yellow bell pepper, chopped into bite size pieces
2 or 3 medium to large carrots, peeled and chopped into bite size pieces
1 large head of broccoli florets, chopped into bite size pieces
2 garlic bulbs, husks removed, bulbs separated and ends trimmed
3 tablespoons sotto voce olio santo
1 tablespoon eden tamari
sotto voce aceto ligurese
1 (16) oz can whole ripe black olives, drained and rinsed
12 cocktail tomatoes, leaves removed and rinsed
DIRECTIONS:
1. Combine first 9 ingredients (not including pastas) in a non-reactive ovenproof container, using enough aceto ligurese to cover veggies. Stir thoroughly. Cover and refrigerate over night. Stir occasionally.
2. Combine tomatoes and olives in a small bowl and add enough aceto ligurese to cover. Refrigerate over night.
3. Preheat oven to 450*. Uncover ovenproof container, drain off ¾ of marinade and broil for 10 minutes. Drain olives and tomatoes and add to mixture stirring thoroughly to coat. Roast for an additional 5 minutes.
4. Meanwhile, prepare pastas in large pot according to package directions. Remove vegetables when pasta is almost done. Drain pasta and toss with oil or butter. Top with roasted vegetable mixture. Sprinkle with grated Parmesan if desired .
Serves 4
NOTES AND SUGGESTIONS
For softer vegetables, increase roasting time.
For firmer veggies, decrease cooking time.
Remember you can always add, delete, or substitute any veggies.
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