Roasted Vegetable Pasta

4 cups cauliflower florets
4 cups 1" cubed butternut squash
1 red onion, coarsely chopped
2 medium red peppers, coarsely chopped
2 T. OLIVE MILL Porcini oil
2 T. each minced garlic and fresh sage
¼ t. pepper
1 box (16 oz.) spaghetti
1 bag (9 oz.) baby spinach
¼ c. grated parmesan cheese

Adjust oven racks to divide oven into thirds. Heat oven to 450. Line 2 rimmed baking sheets with foil; coat with nonstick cooking spray. Bring a large pot of lightly salted water to boil. Toss cauliflower, squash, red onion and red peppers with oil, garlic, sage and pepper. Divide vegetables onto the baking sheets. Roast 30 minutes, switching position of pans once, until vegetables are tender. Meanwhile, cook pasta in boiling water as package directs, reserving 1 cup pasta cooking water. Stir spinach into pot before draining pasta. Return pasta to pot. Toss with vegetables, parmesan and reserved water.


Porcini Mushroom Extra Virgin...

This is one fantastic oil! Rich, earthy flavor notes with a wonderful aroma of porcini mushrooms! Made in Italy by a small producer who closely guards his secret for steeping porcini mushrooms in extra virgin olive oil.
$17.00
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