Roasted Vegetable Mafaldine - Appetito
This roasted vegetable mafaldine recipe comes via the new book The Story of Pasta, featuring tales behind pasta shapes such as mafaldine.
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Cooking tools:
- Oven
- Baking dish
- Spoon
- Wooden spoon
- Spatula
- Stove
- Pot
- Colander
- Ladle
- Measuring spoon
- Mixing bowl
- Plate
- Serving bowl
Ingredients
- 2 lbs. cherry or baby plum tomatoes
- 1 large red bell pepper, seeded and cut into chunks
- 1 large yellow bell pepper, seeded and cut into chunks
- 1 red onion, cut into thin wedges
- 3 garlic cloves, unpeeled
- 1/2 teaspoon dried oregano
- 5 tablespoons olive oil
- Salt
- pepper
- 3 1/4 cups (12 oz) dried mafaldine
- 3 1/2 oz. thin green beans, trimmed and halved
- A handful of basil leaves
- 4 tablespoons grated vegetarian Parmigiano Reggiano cheese
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