Hearty Hartland Harvest Pasta
Team: Hartland Wildcats
Host School: Hartland VT
Age Group: Middle School
Ingredients
Fresh Vegetable Pasta (amounts for 8+ portions)
6 cups of Marinara Sauce
24 oz dried pasta
8 oz block Parmigiano -Reggiano grated
½ cup of olive oil
1 tsp. Salt
½ tsp.Pepper
½ teaspoon Crushed red pepper flakes
3 teaspoons of fresh oregano or 3/4 tsp. of dried
3 teaspoons of fresh parsley or 3/4 tsp. of dried
Vegetables:
3 med onions, diced
8 Bell Peppers (multi colors} roasted
1 head of Garlic minced
3 bags washed Spinach
6 small Zucchini (yellow and green) halved lengthwise and sliced 1/2 inch thick
Bunch of fresh Basil/ Chopped 1/4 cup
3 lbs white or baby bella mushrooms sliced and chopped
5 lbs Asparagus trimmed and cut into 2-inch pieces and roasted
3 cups Cherry Tomatoes multicolored cut up
6 lg Carrots grated
Preparation Instructions
Bring a large pot of salted water to a boil, then add pasta and cook until al dente, drain.
Pour olive oil into a pan and saute onions, garlic, and carrots until they are getting tender
Add the zucchini, mushrooms, and tomatoes and saute all vegetables until they are tender.
Add the spinach and tomatoes at the end and cook for a couple of minutes
Cover the peppers with olive oil and roast the peppers for 18 min., turning over often or until blackened. Put them in a bowl and cover with plastic wrap for 15 min. When the time is up, peel off the skins. Chop up the peppers.
Cover asparagus in olive oil and put in a grilling pan and roast them.
Combine all vegetables and add the spices. Let simmer.
Combine with pasta and cheese and toss