Buitoni Mixed Vegetable Pasta

by Joanne on May 16, 2010

Sunday Ridin’:  

About 25 miles on the bike today.  We played a little Frisbee with Shane in the soccer field then set out for a ride into New Hartford and over to Creekside for breakfast.

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The sun was shining and it was just hitting 58 degrees.  We dressed for the later part of our ride so getting to breakfast was a bit chilly.  It was a Veggie Giambrotte for me and a Veggie Omelet for Ted.

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That hit the spot.  Before we left, I had 1/2 a banana with peanut butter for walking and playing with Shane then an apple. After breakfast, I felt good and energized for the rest of the ride.

It was a beautiful ride. I didn’t break a sweat but that’s ok. We hit a few hills and lots of bumps. Three sets of railroad tracks did a job on my wrists.  The tail bone you protect by lifting off the seat but the hands…not much to do about that.   Approximately 25 to 28 miles.  The settings on my monitor are screwed up so we don’t get accurate speed nor distance readings.  Gotta fix that.

Saturday in review

Yesterday my body screamed for carbohydrates.  I started off good after my run with an apple and a big egg white veggie omelet.  Then 3 1/2 hours later, I had 2/3 cup yogurt with nuts and raisins.  After that, the fun began.  Give me bread. Give me pretzels.  Oh! There’s a cream cheese cookie nut ball!  More pretzels.  Pasta? There’s pasta in the fridge?  A couple of glasses of wine would go really well with that. 

I listen to my body. It wanted carbs in any which way, manner, or form and I fed it.  I felt pretty ill by 10 pm.  Ted said he got home about 10:20pm.  I heard nothing.

Foodbuzz does it again. Foodbuzz sent me a coupon so I could create an original recipe using  o n e    d e l i c i o u s   p a s t a!   That would be Buitoni.  Buitoni offers a variety of choices in fresh pasta and sauces. I found this one in the deli section of the local supermarket.

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Since this pasta is so good on it’s own, I simply added an assortment of roasted vegetables, olive oil, lemon and garlic.  A dish that is as good warm as it is cold. Good for a week night meal or to take along to a picnic as a pasta salad. 

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  • 2 baby eggplant:  peel and cube
  • 1 small yellow squash:  cube
  • 1 medium leek, white part only, sliced
  • 8 oz Sugar Snap Peas
  • 1 9 0z package of Buitoni Three Cheese Ravioletti (teeny-tiny little raviolis. So Cute!)
  • 1 lemon sliced into 8 pieces
  • 1 TBS minced garlic
  • 2 TBS Olive oil Plus more to your taste
  • Lemon juice – to taste
  • salt and pepper as needed
  • Parmesan cheese (optional)

Preheat the oven to 400 F.  Line a large baking sheet with aluminum foil and add all the prepared, cubed and sliced vegetables PLUS the snap peas.  Add the 8 slices of lemon. 

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Drizzle all with the 2 TBS of olive oil.  Add the garlic and mix it all around to coat. 

Roast in the oven for 35 to 40 minutes.  Stir about 3 to 4 times.  Make sure the vegetables maintain a single layer.

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Boil the Buitoni according to the package directions, 3 – 5 minutes.  Drain.

When the vegetables are cooked, mix them with the pasta. Squeeze some lemon on pasta. 

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Add additional olive oil, any pepper and salt if needed.  Add Parmesan cheese if desired.

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Enjoy a very simple, very customizable meal for 3 to 4 people or an appetizer for 6 –8.

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What’s your favorite pasta sauce? Do you make your own?

Joanne

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