Orrechiete with Autumn Vegetables
Cuisine: Italian
Author: Epicurus.com Kitchens
  • 5 cipollini (Italian onions), peeled
  • 6 ounces baby carrots, peeled
  • 2 small zucchini
  • 3/4 medium eggplant
  • 1 red bell pepper, sliced, seeded
  • 1 medium fennel bulb
  • 15 garlic cloves, peeled, divided
  • 2/3 Cup olive oil, divided
  • salt, pepper to taste
  • 4 fresh sage leaves
  • 1 teaspoon fresh marjoram leaves
  • 8 fresh basil leaves
  • 1/4 Cup fresh parsley, chopped
  • 1/2 Cup almonds, peeled, toasted
  • 1/2 Cup bread crumbs, preferably homemade
  • 2 Tablespoons unsalted butter
  1. Cut onions, carrots, zucchini, eggplant, pepper and fennel into 1/2-inch dice.
  2. Toss vegetables and garlic cloves with 1/3 cup oil; season with salt and pepper. Spread on sheet pan and roast at 425 degrees F until lightly browned, 30 to 40 minutes; cool.
  3. Chop herbs and set aside. Grind almonds in food processor; combine with bread crumbs.
  4. Melt butter in saute pan; add bread crumbs. Cook until golden brown, stirring often; season with salt and set aside.
  5. Cook pasta al dente; drain and keep warm.
  6. In saucepan heat 3 Tablespoons olive oil. Add roasted vegetables and heat through.
  7. Mix vegetables, pasta, herbs, goat cheese and remaining olive oil; season with additional black pepper.
  8. Divide into 4 portions; top with almond bread crumbs; serve immediately.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/orrechiete-with-autumn-vegetables/39284/