I was inspired to make myself a bowl of pasta after I had lunch at a local restaurant and it left me feeling — disappointed.
The menu at this charming place offered the sort of casual, Italian-style fare everyone seems to like – wood-fired pizzas, homemade pasta, and salads made with locally grown produce.
I ordered the pasta special of the day, described as handmade whole wheat fettuccine with wood oven-roasted vegetables. Great!
I was hungry, and happily anticipated my lunch, thinking about homemade noodles with the rustic bite of whole grain and especially, the promise of a colorful assortment of vegetables kissed with some smoky char from the oven.
What arrived at my table was not at all like the picture I’d formed in my head. Turns out there was definitely a disconnect between what had been described and what was right there on the plate in front of me.
The “oven-roasted” vegetables were a small distribution of diced carrots that were a little on the crunchy side, and zucchini that was cooked to the point of army-green softness. They were embedded in a thick tomato sauce that covered the pasta so completely that I couldn’t tell if it was fresh whole wheat fettuccine or not. It tasted pretty good; homey and satisfying, Just not what I thought it would be.
I’m not in the business of reviewing restaurants, nor do I ever want to be – it makes me uncomfortable to be critical of another cook’s food. Cooking is all about feeding people, but it’s also a personal expression. One girl’s vegetable is another boy’s garnish.
For me, vegetables are the focal point of whatever I set out to eat or cook; the elements of the plate that give a cook the chance to use a beautiful variety of colors and textures; like an edible palette.
When I decided to recreate my version of that lunch, I set out for the produce section of my grocery store – there’s no farmer’s market at this point in a Midwestern winter.
But I found a rainbow of vegetables there; sweet bell peppers in three different colors, red grape tomatoes and bright green zucchini.
I roasted the vegetables to pair with spelt spaghetti, a whole grain pasta that has a more delicate, nutty taste than some of the other whole grain kinds I’ve tried. Ricotta Salata cheese adds a creamy, slightly salty hit to the top of this spaghetti. Now, that’s what I’m talking about!
1 each – red, yellow and orange bell pepper
1 pint grape or cherry tomatoes, halved
3 tablespoons extra-virgin olive oil
2 small zucchini, diced
1/2 cup Peppadew peppers, sliced in half
¼ cup Peppadew liquid
Freshly ground black pepper
10 ounces spelt spaghetti
¼ cup chopped Italian parsley
1/3 cup crumbled Ricotta Salata cheese
- Heat the oven to 425 degrees.
- Cut the peppers into roughly 1 ½ - inch pieces. Toss the peppers on a large rimmed baking sheet along with the tomatoes, olive oil and ½ teaspoon salt.
- Roast until the edges of the peppers are deep golden brown, about 20 minutes. Stir them around, then add the zucchini to the peppers and roast 5 more minutes.
- Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Reserve ¼ cup of the cooking water.
- When the vegetables are done, add the Peppadews, liquid and reserved pasta water and scrape everything around in the pan; season with salt and pepper to taste.
- Transfer the spaghetti to a serving bowl and top with the vegetables, parsley and cheese.