Roast vegetable pasta
Step 1 of 4
For a fresh dinner, cut 300g zucchini, 150g carrots and 100g onions; toss with 20ml olive oil, two-thirds of the salt and all the pepper. Roast at 200°C for 20–30 minutes until tender. For the weekly shared path, use only the labelled roast share, within its storage window or from the planned freezer path.
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Ingredients
- Pasta (dry)160g
- Canned tomatoes (canned)400g
- Zucchini (raw)300g
- Carrots (raw)150g
- Onions (raw)100g
- Olive oil (raw)20ml
- Salt (dry)3g
- Black pepper (dry)1g
- Recipe water (raw)100ml
Method
- For a fresh dinner, cut 300g zucchini, 150g carrots and 100g onions; toss with 20ml olive oil, two-thirds of the salt and all the pepper. Roast at 200°C for 20–30 minutes until tender. For the weekly shared path, use only the labelled roast share, within its storage window or from the planned freezer path.
- Simmer 400g canned tomatoes with 100ml recipe water and the remaining third of the salt for eight to ten minutes. Add the roast share and reheat evenly to 74°C; check with a thermometer. Do not add the component’s seasoning again.
- Bring about 2L processing water per two servings to a boil in a suitably sized pot. Cook 160g pasta according to its packet, about eight to twelve minutes. Drain and combine with sauce.
- Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.