DAY 1: knife work/mise en place 3 carrots, peeled and cut into thin strips 1 small or ½ onion, sliced into half moons 1 red bell pepper, cut into thin strips 1 yellow bell pepper, cut into thin strips 4 cloves garlic, sliced thickly or left whole 5 leaves kale, stripped of stem and torn into 2 inch pieces DAY 2: roasting and assembling 2 T salt, for pasta water 8 oz bowtie pasta Prepped carrots Prepped onion Prepped red bell pepper Prepped yellow bell pepper Prepped garlic ½ cup corn ¼ cup olive oil, divided into 2T + 2T 1 ½ t salt ¾ t black pepper 2 t Italian herbs 5 leaves kale, stripped of stem and torn into 2 inch pieces or handful of spinach ½ cup grated Parmesan
Method
Preheat the oven to 425 F, convection.
To the prepped vegetables, add the corn with 2T oil, the salt, the pepper, and the dried herbs to coat. Transfer the vegetable mixture to 2 large baking sheets and arrange evenly making sure there is space between veggies. SAVE THE MIXING BOWL FOR THE KALE. Bake until the carrots are tender, 10-15 minutes, and the vegetables begin to brown on the edges, if they are roasting unevenly, turn the tray.
Fill a stock pot ⅔ of the way full with water and add 2T salt to the water. You want your water to taste like the ocean so that the pasta takes on some flavor. Bring the water to a boil and then add the pasta and cook until al dente, about 12 - 15 minutes.
While the veggies are roasting, toss the kale in the oil and herb mixture that is remaining in the mixing bowl. When the veggies have a nice goldeness to them, place the kale on the cookie sheets in the oven, mix with other veggies and roast for another 5 minutes. WATCH THE KALE TO MAKE SURE IT DOESN’T BURN.
When the pasta is done, drain the pasta very well AND RESERVE 1/2 CUP PASTA WATER FOR YOUR SAUCE. Add the drained pasta to the same large bowl you tossed the raw veggies, toss the cooked pasta that bowl with the roasted veggies. Add the remaining 2T olive oil and enough reserved cooking liquid (2T) to moisten the pasta and make it saucy. Season the pasta with ½ t salt and ¼ t pepper and finally, toss with the Parmesan and serve immediately.
