We’ve all been in a recipe rut — that’s why we started a series on twin cities live at four called, “Monday Night Meal.” The goal is to start your week off strong with a simple dinner idea that’s easy to make and will impress your whole family. Chef and cookbook author, Robin Asbell shared how to make Roasted Summer Veggie Penne with Chickpeas.
Makes about 8 cups, 4-6 servings
1/2 bunch broccolini, cut in 2 inch pieces
1/2 large red bell pepper, chopped
1 small zucchini, quartered and sliced
1 cup mushroom, halved
1 cup grape tomatoes, halved
4 cloves garlic , halved
1/4 cup extra virgin olive oil, divided
2 springs fresh rosemary, coarsely chopped
1/2 teaspoon coarse salt, to taste
1/4 cup kalamata olive, pitted and chopped
1 can chickpeas , drained
8 ounces penne
shredded Asiago cheese
How to make it:
Preheat the oven to 400 F. Put a big pot of salted water over high heat to boil.
On a sheet pan toss the veggies and garlic with 3 tbs of olive oil. Add the rosemary and salt and toss. Roast for 30 minutes.
Cook the penne for about 10 minutes, until al dente. Put the pasta pot back on the stove, add the remaining tablespoon olive oil and warm the chickpeas and olives over medium heat. When the veggies are browned and the tomatoes have collapsed, put the pasta and veggies in the pasta cooking pot with the olives and chickpeas and stir. Add Asiago to taste and serve.