Oven Roasted Vegetables with Shells and Goat Cheese Dressing

I feel this dish could use a little more color... perhaps next time I'll add some roasted squash. It would add another dimension of flavor and color. But this was one of those recipes that came from what do I have in the house that's quick and easy? It was all about connecting with my inner-laziness. I also wanted to see if my oldest son would eat a vegetarian dish! Heh heh heh... shhhhh! ;)

So what did they think? Each and everyone of them thought it was magnificent. As did I! You could add chicken or sausage, or serve it as a side, but I thought it was perfect on its own. And sometimes my kids can do without eating meat. I'll serve this as a leftover, perhaps tonight. Since I won't have enough to serve everyone as a full meal I will make some chicken to accompany it... perhaps a lemon cutlet...

Anyhow, without further ado, these are the ingredients I used. But feel free to use more or less and add something that I might not have.

Ingredients:

1 head of cauliflower cut into bite-sized pieces
4-5 broccoli crowns, cut into bite-sized pieces, stems included
1 can of chick peas, rinsed and drained
1 can of canellini beans, rinsed and drained
1 small or 1/2 medium onion, chopped
4 cloves of garlic, minced
Olive oil to coat veggies and saute pan
1/2 cup of crumbled goat cheese, NOT Feta


Directions:

Preheat oven to 375 degrees

* Cover veggies (beans, cauliflower and broccoli) in a light amount of olive oil and season well with salt and pepper. Place on a baking sheet or two, as needed. They should be ready in about 20 minutes. Watch closely... you want them to brown slightly. Since they are small they shouldn't take long to cook but you will want to keep an eye on them and adjust the temperature as necessary.

* (If preferred you can saute veggies in a pan for equally wonderful results. If you choose this method you will need to saute them batch by batch. Place cooked batches in a large bowl as they are done. Add small amounts of oil to pan as needed.)

* While veggies are in the oven fill a large pot with water to boil for the pasta. When the water is ready, cook pasta per directions on the package. Drain and and add a drop of olive oil to prevent sticking.

* In a saute pan with a little oil, add onions and garlic and cook until translucent. Add to the pasta when they are ready.

* As soon as the veggies are ready add them to the pasta. Mix well

* Add the goat cheese to the pasta, mix well so that the cheese melts and incorporates with the pasta and the vegetables. Season with salt and pepper as desired.

Rigatoni with Bacon and Broccoli

We are back and hence we are in the kitchen and cooking again!

With limited items in pantry and fridge I concocted this delicious dish last night. Rebecca thought I should open a restaurant and serve this dish. (For full story see The Entertaining House) And since she liked it so much I thought I would share it with you.

1 lb. (1 box) Rigatoni pasta -- cook per directions on box

3 large broccoli floret crowns

1 package of bacon, cooked, set aside

1 bunch of scallions, sliced, whites only

3 large cloves of garlic

1 generous shake of red pepper flake

Sea salt as desired

Olive oil

Grated Parmesan cheese for serving

While pasta is cooking trim the broccoli and steam until tender. Drain from water and set aside to cool. Once cooled cut into bite sized pieces.

In a saute pan cook chopped garlic in 1 tbs of olive oil until caramelized. As soon as the garlic turns brown remove pan from heat.

Crumble cooked bacon in to bite sized pieces. Set aside

When pasta is cooked and drained return to pot on stove. Add 3 -4 Tbs olive oil, bacon, garlic, scallions and broccoli. Mix well. Add crushed red pepper and sea salt. Mix well serve warm with grated Parmesan on the side.

Note: Peas make a wonderful substitute for those who may not love broccoli