Roasted Vegetable Fettuccine 

On a cold winter day nothing is better then cranking up the oven. It warms the whole house and the smell that escapes from what is cooking inside adds an amazing  aroma to the air. Roasting veggies is great, easy and delicious. Together with pasta they marry into comfort food at its best. For this dish I used cauliflower and broccoli which was actually broiled until lightly charded. Tossed with sautéd garlic and red pepper flakes in extra virgin olive oil and bacon fat. Topped with breadcrumbs mixed with crispy bacon bits and parsley. A drizzle more of olive oil and grated pecorino cheese. Viola!

First take 3 medium cloves of garlic clean and smashed. Place in a bowl, sprinkle with a pinch of salt and cover with 1/2 cup of EVOO. Set aside 

Take a head each of cauliflower and broccoli. Clean and reserve the florets. 

Next in a hot sauté pan add two thick cut slices of bacon that have been diced to a tablespoon of hot olive oil. Cook bacon until crisp remove from pan with a slotted spoon  and drain bacon bits on a paper towel. Set bacon aside and reserve the fat.

Place a large pot of water on the stove to cook the fettuccine. I used my favorite gluten free brand LeVeneziane. About 8 ounces

Turn the broiler on and the water for the pasta.

Place half of the cauliflower florets  and half of the broccoli florets in a bowl. Add salt and pepper then toss with 2 to 3 tablespoons  of the garlic olive oil you made earlier. (Save the garlic)

Spread on a parchment line baking sheet and place under the broiler. Set the timer for 10 minutes. Check to see if the are getting charded and tender. Toss if needed and cook 5 minutes more.

Add pasta to salted boiling water and cook as directed on package.

Heat the sauté pan with the bacon fat; add the garlic oil with the cloves of garlic chopped and a pinch of red pepper flakes. Cook until just lightly brown.

Mix the bacon bits with 3/4 cup of breadcrumbs and 2 tablespoons of parsley. Set aside 

Now assemble! Drain the pasta and place in a large bowl, add roasted vegetables and sautéd garlic oil. Toss together. Top with half the breadcrumb mix and toss again. Finish with the rest of the breadcrumb mix, grated cheese and a drizzle of EVOO.

Your house will be warm, smell amazing and your tummy will be very happy!     Bono Apetito 


Cherry Hill, New Jersey 

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