roasted vegetable pasta salad

roasted vegetables

“The recipes in this book are easy. Easy to imagine why you want to eat them. Easy to cook, but more than that, easy to prepare in a low-stress way in any home kitchen…Most of the work-work in these recipes — the part where you mess up your counters and floor and generally feel like cursing — happens well before you serve the food, so by the time you are ready to serve, you can ladle it out and pretend like it was no problem.”

With an opening like that, how could I not love The Frankies Spuntino Kitchen Companion & Cooking Manual?

Danny and I had the chance to meet the Frankies, chefs and propietors of The Spuntino in New York (and several other places, including a place planned for Portland, Oregon soon). They are charming and impassioned, funny and connected at the hip. After having worked at some of the best restaurants in the world, stuffed full of classical techniques and elaborate meals, these childhood friends decided to open an Italian restaurant with food they wanted to eat. Slow-simmered tomato sauce? Meatball marinara sandwiches? Sure. But more, they wanted to eat more lightly, with vegetables at the head of the plate and meat a condiment instead of a hunk in the middle. Good cheese and cippolini onion vinaigrette both.

I loved what Frank Castronovo said about the food they try to create: “Anyone can make a meal that leaves you feeling good while you’re in the restaurant. We want to make food that makes you feel good six hours later.”

These Frankies — they have a mission. They want us all to start cooking and realize it’s not as difficult as it seems. Since that’s what Danny and I want too, we listened intently to their conversation about the importance of family meals and knowing correct techniques and where to find the good ingredients. (If you want to read more about our experience of meeting The Frankies, come on over here.) We were both inspired.

Before I met Danny, I thought that being a good cook meant having a tattered book full of trusted recipes. If I clutched my grandmother’s secret casserole recipe close to my chest, and brought it out on special occasions so that my guests would ooh and ahh, then I’d be a good cook. However, my grandmother didn’t have a secret casserole recipe. She wasn’t an inspired cook. She certainly never shared any secrets with me. Even if she had been, however, I would be more inclined now to give that recipe away immediately.

You see, now I know that for me (and I suspect for you too) cooking became easier and much more fun when I learned good techniques. How to sear a piece of meat in a hot pan. How to make a vinaigrette. How to choose fruit when it’s perfectly ripe. How to set up a mise en place so I’m not rushing around the kitchen, trying to find the onions to chop while the butter is burning in the pan.

Being married to a chef has given me a huge respect for good technique in the kitchen. I used to believe that only chefs needed strong knife skills or the ability to roast a pepper on a gas burner. I was a home cook. I could hack my vegetables with blunt force and buy the peppers in the jar. And sure, you still can. However, having a few basic skills as muscle memory makes time in the kitchen more relaxed, and thus more enjoyable.

When we were cooking the Dog Mountain Farm dinner, I was lost for a few moments in the rhythm of my knife on the plastic cutting board as I chopped herbs fine. Something made me listen to it, step outside of myself as my sharp knife divided the rosemary in half, then half again. It sounded good. It sounded right. The tip of my knife stayed on the board as the blade moved from right to left, like a lawnmower through tall green grass. I haven’t noticed, in months and months, just how evenly I cut something now. Chopping is meditation, getting a job done. Now that I have the confidence of hours of doing this the right way in my hands, I don’t have to think. I can simply step up to the counter and enjoy.

In my first book, I wrote about allowing myself to make mistakes. That was the first, most important step to enjoying myself in the kitchen. Once I relaxed my arms, and stopped worrying if my food wasn’t camera ready every time, I realized that this is a practice. No one is good at the violin when they first pick it up. Why do we expect to make music every time we cook?

The more I learn, the more I want to cook. The more I cook, the more confident I feel in the kitchen. The more confident I feel in the kitchen, the more I want to play. And the more I want to play, the more I want to learn the techniques and traditions that will let me play with confidence.

In fact, I’m going to stop writing now so I can go roast some more vegetables.

This post is part of a group conversation about what made it easier and more fun for us to cook food from scratch. I asked the question on Twitter, and this is what emerged. Please go on over and read what other people have written:

Jennifer of In Jennie’s Kitchen

Tia of Glugle Gluten-Free

Shae of Hitchhiking to Heaven

Nourished Meadow

Lori of A Family’s Life

Jen of Kitchen Dweller

Carolyn of What Life Dishes Out

Erin of Mysteries Internal

Tamiko from Kiku Girl

Glutenista from Glutenista

Amanda of Gluten-Free and Tasty

Heather from Gluten-Free Cat

Maybelle’s Mom from Feeding Maybelle

Hanna of Java Kim

Irvin from Eat the Love

Of course, I forgot that a national holiday was coming up when I asked the question and suggested everyone do a blog post for Monday. If you’d like to write about this, send me your blog post and I’ll add it to the list. Or simply write a comment about what has helped you become more comfortable in the kitchen. Let’s see if we can inspire some people to give cooking a try.

roasted vegetable pasta salad

Roasted Vegetable Pasta Salad

When I learned to roast vegetables well, I felt like I was really cooking.

Roasted vegetables give a depth of flavor to a dish that simply isn’t there when you use those same vegetables raw. Lately, I’ve been playing with more and more dishes without meat for these hot summer months. Danny is still happy because I have been roasting and smoking and pickling things. With all the flavors, the meat doesn’t feel so central.

After hearing the Frankies talk about the light feeling of the food at their restaurant, I read this passage about roasted vegetables:

“At the Spuntino, simply prepared vegetables are a cornerstone of our way of cooking. We mainly serve them roasted…and then repurpose them in countless ways: the sweet potatoes get mashed into a filling for ravioli and a topping for crostini, the cauliflower replaces sausage in a vegetarian version of our cavatelli with brown butter. A mix of all these antipasto vegetables plus a little dressing become our roasted vegetable salad and the roasted vegetable sandwich, and all work well as side dishes.”

(By the way, the recipes for everything they mention is in their utterly useful cookbook.)

And so, I’ve been roasting vegetables for snacks and sandwiches, goat cheese tarts, and this pasta salad. We’ve been eating well.

Think of this as a template, rather than a recipe, a series of techniques that will build a delicious dinner.

Preheat the oven to 350° or 500° (I’ll explain in a moment.)

Take handfuls of vegetables of your choice: green beans, yellow wax beans, orange cauliflower, Roma tomatoes, asparagus, fava beans, broccoli, etc.

Coat them with a little olive oil, then season with salt and pepper.

(As the Frankies explain about this technique: “Its important to slick the outside of the vegetables with a thin coat of oil. Why? If you don’t, the surface is going to stay at right around 212°F, which is the evaporation point for water, and the vegetables will go limp before they get browned. But when you coat what you’re roasting with fat or oil, the exterior can reach the temperature you set the oven to, because the oil will heat up to that temperature despite the water in the vegetable. This is important because it’s the only way to ensure that the proper development of sugars is taking place as a sugar browns.”)

Splay the vegetables across an oiled baking sheet. Or, you can do as we did and roast handfuls of each vegetable in a separate sauté pan. Put them in the oven.

If you have set the oven to 350°, roast the vegetables until they are browned and soft, about 40 minutes. The lower heat means softer vegetables, and perhaps a greater depth of flavor.

If you have set the oven to 500°, you’ll only need about 10 minutes to roast the vegetables. You may not have the same depth of flavor, but the vegetables will brown and stay a little more crisp. I like this texture for the pasta salad.

When the vegetables are roasted, allow them to cool to room temperature.

Toss the roasted vegetables with cooked pasta (gluten-free for us, and in this case we used Tinkyada penne), some good Feta or blue cheese, and a simple lemon vinaigrette. Or a red wine vinaigrette. Season with salt and pepper and whatever spices or herbs you might like: pimenton, cumin, tarragon, etc.

Serve and eat.

p.s. I know it’s hot hot hot on the east coast. You could easily roast vegetables on the grill, instead of turning on a hot oven.

17 comments on “roasted vegetable pasta salad

  1. Aubree Cherie

    This pasta salad is beautiful! I’m on the east coast (and yes.. 3x hot indeed! :)) but I think I would attempt the oven to make such a tasty looking dish :)

    ~Aubree Cherie

  2. Carolyn

    Thanks, Shauna, for the inspiration — it was great participating in my first ever blog “event”, and wonderful to look back on my journey.

    Thanks also for this recipe…I’m inspired to go grill some veggies for dinner tonight, too! :-)

  3. glugleglutenfree

    Thank you for the idea of the post and doing the round-up. It was fun to think about and write.

    Also, thank you for putting up the directions for roasting vegetables. For some reason, I always thought it would be so difficult, so I never looked into how to do it. Roasted vegetables have such a great, flavorful taste that I just assumed it must take a lot of work. I will now be roasting a lot of vegetables.

    As always, it is a pleasure to read your blog. Thank you for your wonderful voice.

    Tia

  4. Sara

    I am so excited that you wrote about this!!! I have been wanting to try roasting veggies.…but haven’t taken the plunge yet:) You have inspired me, and I will surely be trying it soon! The tomatoes in the first picture look AMAZING! Is it okay to roast things of different sizes and shapes together???

  5. La Niña

    Oh Yum. And oh joy… I do have to go to NY soon to see my dad. Maybe a trip to Brooklyn is in order?

    The roasted veggie and pasta combo is perfect for summer… My new favorite treat is to combine the pasta with our neighbor Mary’s home smoked Albacore tuna, some kind of bean, some roasted veggie, and then lots of olive oil, lemon zest, lemon juice, some red pepper flakes and capers. (or sliced olives) Then I add fresh chives and oregano from the garden and toss.

    Tastes great warm or cold.

  6. Lauren Denneson

    Interesting question about when cooking became easier or more fun.… For me, cooking became easier and more fun living where I have access to amazing produce, fresh and local. Not only do the ingredients make everything taste better, having access to farmers markets and growing my own fruits and vegetables has been an adventure in food education. Also, reading others’ food blogs, as they write about their love of all things food, and writing my own, has kept things interesting for sure!

  7. loverstreet

    i have been thinking of this meal all day, since i saw your beautiful flickr photo of roasted tomatoes last night. then i get on your blog tonight and see that you preemptively read my mind (makes sense, right?).

    we had to thin out our little wyoming garden today because ALL (!!!) of the kale seeds took, so i am going to add a few microgreens to the pasta at the last minutes. a good way to put the ones that didn’t make the cut to use! :)

  8. Suzanne

    The Frankies were on Nightline Tues. 7/6 and were absolutely delightful! Thank you for sharing Shauna…we love roasted veggies too and they are perfect on a grill; make sure to place the smaller veggies on/in something so that they don’t fall through the grill grate.

  9. i-geek

    I love this post and I love how you’ve described the positive feedback loop of learning to cook well. In the past 9 years since I started teaching myself to cook, it’s gone from simply necessary work to a form of relaxation and a creative outlet. Oddly, going gluten-free has made my husband and me even more willing to explore and play with food and cooking techniques, and more often than not the results are wonderful. It certainly encourages us to keep going, and we have so much fun with it.

    And of course I fully support anyone who promotes roasting veggies. We do this all winter long with everything from onions to yams to brussels sprouts. Sadly we’re limited to roasting them on the grill right now, at least until the temperatures climb back down from the mid-90s. But that’s okay too– part of what I anticipate about the transition to fall/winter is the ability to fully use my stove and oven again without suffocating the entire household.

  10. Campbell

    Well — I love the comments around where in the US it’s already hot and where it’s not.

    here in Wellington, New Zealand it’s mid-winter and I’m about to pack for a trip to the Mountains for snowboarding, this recipe will work as a side dish alongside grilled pork chops or lamb racks perhaps

    My standard pan full of roasted vegies, includes, potatoes (Agria), Kumara (what you call sweet potatoes), yams, parsnip, red onion quarters, and at the tail end of the roasting, chunks of zuchini, quartereed red peppers, cherry tomatoes (last 5 minutes)- then drizzled with balsamic and Maldon sea salt

    great with any roasted meats, or simply as a warm salad option

    Shauna — as always an inspiration to be in touch with you, you who reassured me when I was diagnosed that life was just starting — not finishing in the area of great food and a great life

  11. Shae | Hitchhiking to Heaven

    Thank you, Shauna, for including my post in the roundup. When I read about what made cooking easier and more fun for you, I sensed a clear progression in the way I am learning to cook. I’ve been trying lots of new things and being easier on myself about making mistakes. And now I’m developing a hunger to learn good techniques. Reading what you wrote, I could feel how that would making cooking more fun. I’m going for it!

  12. maybelle's mom

    Thanks for the idea and the round up. I finally made the rounds with the others–so thoughtful.

  13. Anonymous

    Last summer on our barbeque, we roasted trays of organic Roma tomatoes, along with hot cherry peppers and garlic, all tossed in olive oil. They all went in the blender, and along with balsamic vinegar, we canned them. It was simple — albeit a little messy — but all year we have been enjoying these sublime flavours in countless ways!

  14. Willow

    I’m so going to try this on Sunday when I’m having a friend over for dinner. I’m thinking of combining asparagus and sweet potatoes.

    I do prefer templates to recipes :)

  15. Deborah Dowd

    My sister in law just was diagnosed and I sent her directly to your blog to learn how to eat gluten free without feeling deprived.