Tuesday, February 2, 2010

Roasted Veggies & Linguine with Optional Chicken

I found the original recipe for this in my Vegetarian Times Magazine this month, but I adapted it a bit and added some "optional chicken" for some protein. In the magazines Valentine's addition they recommended making this dish for the official LOVE Day because it brings the fire (with the red pepper flakes) and the romance (with the white wine), so make it for someone you love... or for yourself- you'll love it too!


Ingredients:
Grape Seed Oil (or Olive Oil)
2 cups mushrooms, sliced
1 bunch asparagus, chopped in 2 inch pieces
1 small onion, coarsely chopped
2 TBSP grape seed oil
2 cloves garlic, minced
1/4 tsp red pepper flakes
2 cups cherry tomatoes
1/2 cup white wine
1/4 cup chicken broth
1/2 cup basil, torn * optional, can make it without
pasta, whole wheat or brown rice ( I used 1/2 a package of Trader Joe's Whole Wheat Linguini)

Directions:
Pretty easy recipe, room for sloppy measuring and variations, so feel free to use what you have on hand and modify where you need to. First, bring your water to boil for your pasta and cook noodles per directions on the pasta package. Next, chop your asparagus, onion, and mushrooms and toss them in a bowl with some Grape Seed oil and red pepper flakes. (the original recipe called for 1/2 tsp pepper flakes, so if you like it hot, add more- I thought it was plenty spicy with 1/4 tsp). Spread the veggies on a roasting pan lined with parchment paper and bake at 400 for 12 minutes. Then add the tomatoes to the pan and let them roast for another 7-9 minutes until veggies get to your preference (the tomatoes will burst open and start to shrivel). Remove them and scoop them into a bowl. If you choose to add chicken, add some grape seed oil and a garlic clove to a frying pan and brown some chicken tenders. Remove them from the pan, and cut them into bit size pieces. Then drain the pasta and add to the bowl with the veggies and the chicken. Add everything pack to your frying pan, pour your wine and chicken broth in and use some s & p, mix everything up and let simmer for a 5 minutes, turning frequently to mesh all the juices and flavor. Serve up solo!

5 comments:

Katy said...

Ok i seriously need to try this, especially since Scotty's all-time favorite veggie is asparagus. It looks so good and I'll totally add the chicken! I'll let you know when I try it.

Holly said...

Thanks for the inspiration. Cooking a new recipe is on my to do list for the weekend; I'm glad it'll be one of yours!

Meghan Underwood said...

Yep. This is definitely happening Thursday night. For sure. Can't even wait.

Andrea said...

Holly, you were a given, I knew you would try this one, I think I actually told myself that when I posted it!

Katy, now that you remind me, I do remember that Scott loves asparagus (surprising and kinda random!) but give it a whirl....

And Megs, are you a spicy girl?? I didn't take you for one.... either way, try it out.... I haven't forgotten about Kyle's request.... one of these days I tell you!

À LA GRAHAM said...

looks delish...I love pasta dishes!