Pasta Pizza

Last week when it was unbearably hot I threw this dinner together in minutes.
After looking into my fridge for something to make I remembered I had this small container of leftover angel hair pasta with veggies that I had made a couple of days before.
Instead of just reheating in my microwave I turned it into a “pizza”!
My leftover veggie pasta was made with, zucchini, yellow squash, eggplant, peas, artichoke hearts and cherry tomatoes, all were roasted beforehand and then tossed into hot angel hair pasta adding olive oil, fresh basil and grated romano cheese.
To create the “pizza” I just added 2 beaten eggs and more grated romano cheese right into the  leftover container, mixed it together, then poured the pasta mixture into a hot skillet that was drizzled with olive oil.
 When it turns golden on the bottom, place a plate on top of the pan and flip the “pizza” over to the other side and let it cook until golden and set, then slip it out on to your serving plate.
 Garnish with more basil and grated romano.
Cut into wedges and serve this with a nice salad, some crusty bread and a nice cold glass of your favorite wine and your dinner is good to go!

Who knew leftovers could taste so good!


Roasted Veggie Pasta for a Crowd

This is a nice choice for a buffet, a colorful combination of roasted veggies tossed with hearty rigatoni,  pasta. The best thing is everything can be prepped the day before including the pasta, and assembled the day of your party.
Bring everything to room temperature, mix it all together and warm it slightly in a low oven, it doesn’t have to be pipping hot at all!
The more colors the better, and the more the merrier with the veggies! I used red, yellow and orange peppers, cauliflower, eggplant, artichokes, green beans, onions, peas, cherry tomatoes and sliced garlic all roasted separately, according to their kind on baking sheets in a 425 degree oven drizzled with generous amounts of olive oil, salt and pepper.
I like to roast my cherry tomatoes along with sliced garlic and plenty of olive oil on top of foil so the juicy oil gathers together and doesn’t burn off on the baking sheet, that way you can toss that wonderful juice all in the mix as well.
Of course you’ll want to add handfuls of grated romano cheese, more olive oil, fresh basil and parsley to finish it off, tasting along the way to get the flavors just right!
I get requests to make this all the time for parties, it’s a welcome addition to a red sauced baked pasta, and it looks pretty too!
Buon Appetito!