Home Cooking · Italian · Quick Weeknight Recipes · Secret Recipe Club · Vegan

Time

Roasted Linguine and Broccoli

Roasted Pasta with Broccoli

Time for the March installment of the Secret Recipe Club!  This month I was assigned Angela‘s Spinach Tiger, which is an amazing blogs with one of the most honest tag-lines out there.  I was immediately drawn in to the open nature of her blog, especially when it came to the entries about her brother and cousin.  As for picking a recipe, that was much easier said then done.  For the longest time I was going to one of her Red Recipes but I couldn’t stop thinking about her roasted pasta recipe.  I had sauted pasta before, tossing it with vegetables or various sauces right before serving but had never roasted it so that it actually started to brown in the pan.  I did make a few changes to this recipe, namely adding some garbanzo beans to add some protein, but otherwise I kept it as written.

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I topped Joe’s with some shredded cheese, leftover from some pizza made earlier in the week while I kept mine “naked”.  Everything came together so quickly, plus being able to make the pasta in advance was great since I had yoga planned.  The addition of the beans also added another dimension to the dish as a contrast to the crunchiness of the pasta tips and broccoli.   A huge thanks to Angela for introducing me to such a great dish which will probably become a frequent addition to my monthly rotation.  A larger thanks to the wonderful hostesses of the Secret Recipe Club for another amazing month.  I can’t wait to see what fantastic blog I’ll get next month!


http://www.inlinkz.com/cs.php?id=238845

24 thoughts on “Time

  1. I love the addition of the beans for protein. I’m going to try that. One day I put some beans in the oven (cooked already) and they roasted. I think I’ll try that technique with this. I’m so glad you enjoyed it.

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  2. You are I were on the same pasta-vegetable wavelength this time around! Spicy Vietnamese noodles is one of my favorite things to order at a local restaurant, specifically because they brown their noodles like you described. I love that idea and the addition of the chickpeas.

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