Piccata Vegetable Pasta
Portions:
20Preparation Time:
Cooking Time:
Ingredients
3 - 454g boxes of Rotinis
1 1⁄2 bags (1.5kg)
Arctic Gardens Romanesco vegetable blend
1⁄2 cup (120ml) olive oil
Salt & pepper
1 2/3 cup (400ml) salted butter
10 French shallots, minced
10 cloves garlic, chopped
2 lemons, juice & zest
2 1⁄2 cups (625ml) vegetable stock
5 tbsp (75ml) capers
2 1⁄2 cups (625ml) grated parmesan cheese
1 cup (240ml) fresh herbs (tarragon, parsley)
Preparation
1. Cook the pasta
2. Preheat oven to 450°F
2. In a bowl, put the frozen romanesco vegetable mixture, oil, salt & pepper and mix well.
3. On a baking sheet lined with parchment paper, spread the seasoned vegetable mixture evenly and bake for 20-25 minutes. Set aside
4. Sauté the sliced French shallots in a pot with the butter until translucent, season with salt and pepper to taste. Add garlic and cook for a few minutes.
5. Add lemon juice, zest, broth & capers. Mix well.
6. Finally, add the cooked pasta & roasted vegetables to the pot and mix well. Add parmesan and fresh herbs to complete the dish.
Adjust seasoning if necessary.
Serve immediately.
