Roasted Veggie Pasta in Garlic Wine Sauce

It's the 21st of the month today which means it's Recipe Redux time! This month our challenge was to share a healthy recipe that uses wine, beer or spirits to enhance flavor.

In my kitchen, I mostly cook with wine and beer. I really like using these ingredients, one because I don't mind drinking it while I'm cooking, and two because it brings great flavor to a dish without needing to add extra fat or sodium.

I think of wine or beer as pretty interchangeable with broth or stock in recipes. It's not always and exact 1:1 exchange, but you can usually sub it in for broth in some quantity. I think it adds a real richness and depth of flavor. Some of my favorite recipes that I use a little alcohol in are my Simple Sweet Marinara sauce, Cuban Black Beans and the recipe I'm sharing today, Roasted Veggie Pasta in Garlic Wine Sauce.

I've been making versions of this dish throughout our married life and it's always a hit even as a vegetarian dish. (I say this only because I'm married to a meat-loving man.) Why? I think because the wine makes such a delicious sauce mixed with the roasted garlic.

If you're not comfortable buying wine, don't worry. Check out my pinterest boards for white wine and red wine recommendations.

Keep in mind that really, any mix of roasted vegetables will work for this pasta. Summer offers so many great choices for produce to use here. I've also added frozen veggies to the sauce (skipping the roasted part) to make a quicker meal. You can also make this meal vegan by omitting the cheese or easily add any type of meat, like grilled chicken.

So enjoy a snazzy, summer dinner with this simple recipe this week. Make sure you pour yourself a glass of chardonnay to enjoy alongside. Cheers!

Roasted Veggie Pasta in Garlic Wine Sauce

Garlic cloves, still attached - at least 3 and up to a whole head (per your preference)

Extra virgin olive oil

1 large tomato, cut into 1/2" chunks

6 asparagus spears, cut into 1" pieces

1 cup large-chopped bell pepper (any color)

3/4 cup large-chopped eggplant (1" pieces)

3/4 cup chopped green beans (1" pieces)

1 cup chopped summer squash, yellow and/or zucchini (1" pieces)

1/2 large yellow onion, diced

1 cup chardonnay white wine

salt and pepper

4 servings dry multi-grain pasta, shape of choice (I like Barilla Plus)

4 oz fresh mozzarella, cut in to small cubes

1/4 cup chopped, fresh basil

Directions:

Roast the garlic: Preheat oven to 350 degrees. Slice off the tips of the garlic cloves, being careful to keep them connected at the bottom. Place cloves on a square of aluminum foil and drizzle with a small amount of olive oil. Wrap up foil into a packet around the garlic and roast directly on oven rack for 30 minutes. Remove from oven, open packet and allow garlic to cool slightly. {This step can be done ahead of time or can go in the oven at the same time as the roasted veggetables in step 2. If roasting with vegetables at higher temperature, reduce cook time to 25 minutes.}
Roast the veggies: Preheat oven to 425 degrees. Cover a large, rimmed baking sheet with aluminum foil and spray with cooking oil spray. Place all veggetables (except onion and garlic) on baking sheet, keeping each type separate from each other. Drizzle each section with 1 teaspoon of olive oil and gently toss to coat, keeping the veggies separate. Roast for 18-20 minutes or until all veggies are tender, but not mushy. Remove from oven and set aside.
Cook pasta according to instructions on box. Drain, reserve 1 cup of cooking liquid, and set pasta aside.
Meanwhile, make the garlic wine sauce by heating a high-sided sautee pan over meadium heat. Add 1 tablespoon of olive oil and allow to warm up for 30 seconds. Add chopped onion and cook for about 4 minutes, untill translucent. Squeeze garlic cloves and add the soft centers to the onions. Stir to combine, using the back of a wooden spoon to break up large clumps. Pour in chardonnay and allow to come to a boil. Lower temperature to a simmer and allow wine to reduce in half, about 8 minutes.
Combine roasted vegetables and any juices to the garlic wine reduction. Add salt and pepper to taste, fresh basil and 1/4 - 1/2 cup of pasta cooking liquid. Stir to combine and warm basil.
Plate a portion of pasta and use a ladel to top with roasted veggies and sauce. Top with 2 tablespoons of fresh mozzarella cubes per plate.

Serves 4.

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