My Mom just had a milestone birthday and rather than buying her something she could get for herself we decided to make a birthday lunch for her at our place. As Granny is basically a vegetarian these days (if you think I’m strict, you should talk to her for a few minutes…) I naturally had to make a vegetarian lunch for her. We had a simple green salad, roasted vegetables with whole wheat rigatoni, vanilla cake with vanilla frosting and raspberries and champagne for the grown ups. It was relaxed, pretty and hopefully a good way to tell Granny how much she means to us. The little ones doled out lots of hugs and kisses and sang happy birthday to her several times so that probably helped get the message across. This was super simple and the kids luvvved it, it also makes for great leftovers so that’s happy for someone like me who suddenly has to pack a nut free lunch everyday, yikes!
2 acorn squash – washed, trimmed, and cut into 1/3 inch rings
2 small red onions – peeled, trimmed and cut into 1/4 inch rings
8 – 10 plum tomatoes – halved length wise and cored
12 unpeeled garlic cloves
1 lb. whole wheat rigatoni
salt and pepper
1/4 cup kalamata olives – pitted and chopped
1/4 cup pine nuts
1/4 crushed red pepper flakes – or to taste
small handful each fresh basil & parsley – chopped
parmesan cheese – optional
Preheat the oven to 350. On a large rimmed baking sheet toss the squash and onion with olive oil, salt and pepper and spread in a single layer.
On a second rimmed baking sheet pour enough olive oil on the sheet to thinly coat the bottom then with your hands make sure all of the tomatoes and garlic are lightly coated with olive oil, season with salt and pepper. Make sure the tomatoes are cut side down. Roast both sheets of vegetables for approximately 40 minutes.
Using tongs transfer the garlic to a bowl and allow to cool until you can handle them. Pop the cloves out of their husk and add to a large bowl.
Allow the tomatoes and squash/onions to cook for another 20 minutes or until soft. Put a large pot of salted water on to boil. Pull the skins off the tomatoes (they will come off really easily) and chop the squash and tomatoes into bite sized pieces. Once the pot of water is at a full double bubble “boil” and trouble
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add the pasta and cook according to package directions. Once cooked drain the pasta and add all the veggies, the chopped parsley and basil tossing to mix well. Adjust the salt and pepper to taste.
In a small dry pan add the pine nuts over medium heat. Allow to toast until just fragrant and lightly browned. Add a couple of glugs of olive oil, red pepper flakes to taste and the chopped olives. Allow to heat through and serve on top of the pasta dish for those who want it (probably not little children).
Garnish with parmesan cheese for those that want it.
Enjoy!
Bright Food 