I marvel over the talents of the young people in my life. Case in point: Sophie Kruz, a film student at University of Michigan, who loves to cook and has grown up eating Al Dente Pasta®. Given that I am always looking for people willing to submit recipes to the Al Dente Canoodler (hint, hint), I asked her to share one of her favorites. My only request was that it would appeal to other college students and people on a budget, but also be delicious enough for a Valentine dinner. Let’s not forget to tell Sophie what we think about her photos. I’ll go first. They are amazing!
Sophie’s Roasted Veggie Pasta
For a great, healthy dinner Sophie roasts vegetables and tofu in the oven and serves it warm over Al Dente Pasta®, topped with parmesan cheese. This recipe is great for a simple dinner for two, or double the recipe to feed a whole family!
Prep time: 10 minutes, Cook time: 35 minutes, Serves 2-3 people
3 tbs olive oil
7oz tofu, pre-baked or firm (optional)
Salt and pepper to taste
½ bag Al Dente Whole Wheat Blend plus Flax pasta
½ cup freshly grated parmesan cheese
-Pre-heat oven to 375 degrees
-Place zucchini, mushroom, onion, tomato, garlic and tofu on a baking sheet
-Cover veggie-tofu mixture with olive oil and add salt and pepper to taste. Toss ingredients, making sure to cover all vegetables and tofu with seasoning.
-Bake for 20 minutes at 375 degrees, then turn heat up to 400 degrees, toss veggies and return to oven, bake at 400 degrees for 10 minutes more.
-When vegetables are slightly browned, remove from oven. In the meantime, cook the 1/2 bag of Al Dente Pasta® as directed, testing after 3 minutes.
-Pour vegetable mix over cooked pasta, and top with freshly grated parmesan cheese. Serve warm right away or serve at room temperature as a pasta salad.