Nestor's Cola

Roasted Vegetable Pasta

1 medium zucchini, diced
1 red or yellow bell pepper, seeded and diced
1 large onion, thinly sliced
2 tablespoons extra-virgin olive oil, divided
Salt
Pepper
2 large tomatoes, chopped
1/4 cup chopped fresh basil
2 cloves garlic, minced
12 ounces angel hair pasta
1/2 cup crumbled gorgonzola cheese

Preheat oven to 450°F. Put a large pot of lightly salted water on to boil. Toss zucchini, bell pepper and onion with 1 tablespoon oil in a large roasting pan or a large baking sheet with sides. Season with salt and pepper. Roast the vegetables, stirring every 5 minutes, until tender and browned, about 10 to 20 minutes. Meanwhile, combine tomatoes, basil, garlic and the remaining 1 tablespoon oil in a large bowl. Season with salt and pepper. Cook pasta until just tender, 8 to 10 minutes. Drain and transfer to the bowl with th with gorgonzola cheese on top.

OR ALTERNATIVELY

‘Wash’ (if you know how) the roasting vegetables with a dry chardonnay for a more dramatic flavor. Go with a small nonstick skillet instead of an oven roast and if you’re comfortable with higher temperatures roast them that way; keeping the veggies always moving. add in a quarter-cup of chardonnay and let it burn off, still keeping everything moving. Once the wine’s burned off, you’re done.

HOW-TO:

First off, master the Tip/ Toss/ Flip. Get an egg pan and … An egg pan is a small skillet, about a foot across with a shallow, curved lip. Master the art of flipping an egg on the pan without using the spatula and only holding on to the handle. It’s all in the wrist. Now that you’ve mastered this technique…

Coat the pan with extra virgin olive oil. toss your veggies in and start flipping. Cook over very high heat. Add seasonings. Keep flipping, keep everything moving. Add the quarter cup chardonnay and KEEP FLIPPING. If you do it right, there will be FIRE AND LOTS OF IT. Do not fear the fire, KEEP FLIPPING. As mentioned earlier, let the chardonnay burn off. Add to pasta, bitches.

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