Intro
“What good is the warmth of summer, without the cold of winter to give it sweetness.”
― John Steinbeck
It’s harder for me to find beauty in the winter. I struggle to see joy when I can’t feel my toes. I spend far too much time grumbling about the lack of light that makes my photos feel dull and my mood, well dull too. But then I take a closer look at the colorful baking sheet in front of me born from a few vegetable drawer scraps. Their tough interiors soften in the oven while their edges wrinkle and char and they emerge sweet.
The ground is frozen and yet rosemary and thyme cling for life in our garden. I marvel at their scent and the piney reminder of one of the joys in this season. It is harder to find the beauty in the season but it just teaches me to look more closely because no matter happens in the day there is always sufficient joy and grace in it. It is all a matter of what I choose to see.
I’ve been meaning to share this pasta for a couple weeks now and I failed to write out the details of the process but really it’s more of a general idea. It’s a clean-out-the-fridge sort of pasta ; whatever vegetables you have on hand roast in the oven while pasta boils and is scented with woody herbs. On top garlic laced bread crumbs, Parmesan and fresh Parsley. It’s the perfect comforting, simple dinner. My favorite kind in the winter.
Winter Herb Pasta with Roasted Vegetables
Serves 4- 6
Inspired by epicurious.com
1 1/2 pounds vegetables, cut in 1-inch pieces
10 ounces bucatini or spaghetti
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 tablespoons butter
3 garlic cloves, minced
1 cup bread crumbs
1/2 cup chopped fresh parsley
Parmesan
Olive oil
Salt and Pepper
Toss the vegetables on a baking sheet with olive oil, salt, and pepper. Roast in a 425°F oven until tender and charred in parts, about 45 to 60 minutes.
While the vegetables roast boil a large pot of heavily salted water. Cook the bucatini until al dente.
Drain the pasta reserving 1/2 cup pasta water.
Add the rosemary and thyme to the pasta. Pour in 1/4 cup pasta water and cook over low until the pasta looks slick and the pasta water coats the noodles. Add more if needed. Remove the pan from the heat.
Add the vegetables to the pasta. Toss to combine.
In a large skillet melt the butter over medium high heat. Add the garlic and cook for 2 minutes, until golden and fragrant.
Add the bread crumbs to the pan then cook until golden, about 3 to 5 minutes, stirring often.
Add the pasta to a serving platter then cover with bread crumbs, freshly grated Parmesan and chopped fresh Italian parsley.
Looks so yummy! Pictures are awesome like always too!
Lovely, as usual! I feel the same way about winter, although I suppose I asked for it living in Wisconsin, I’m ready for the days when I can hang by the lake and not hate the weather. Also,I adore visiting your site,it’s gorgeous : )
Love the simplicity of this, basically roast whats in season and throw it into pasta and then blanket under parmesan and herbs. Covers all manners of sins 🙂
I love the idea of adding beets to pasta, I have never done that before!
What winter veggies did you use in the pictures? What’s your favs?
Ps looooove your site 🙂
Brussels sprouts, carrots, onions, and beets. Carrots and onions are a must and I LOVE the color from beets. Fennel is also nice. And brussels. Oh who am I kidding?! I love them all.
A beautiful dish, showing off the best of the season
Beets are one of my all time favourite roasting vegetables, I don’t understand why so many of my friends don’t like them! Are those some cherry tomatoes in the roasting mix or just some carrot that got a bit of colour from the beets?
Luscious warmth in this lovely dish…I was wondering…when you list “bread crumbs”…do you mean stale bread (grated)…or fresh…or dried (what we call “chapelure” here in France? Thank you for this timely offering…indeed…perfect for this time of year.
I get discouraged with what’s available produce-wise this time of year, but this pasta actually got me excited about roasting up some veggies. Thank you! A ray of light on this dreary winter day…
Oh, this is glorious for these last trying months of winter!
So true about rosemary and thyme, beautiful post and pics!
When I originally commented I clicked the “Notify me when new comments are added” checkbox and now
each time a comment is added I get several emails with the same comment.
Is there any way you can remove me from that service? Appreciate it!
I’m so sorry! I’m not sure how to change it unfortunately. I’ll look into it.
Yummy!!!! I have to try it 🙂
Have a nice week!
It’s -27 degrees Celsius here in northern Alberta, Canada, but I have a pot of rosemary and thyme growing on my kitchen windowsill and the last of my beets from the garden in my fridge – goin’ to make your spaghetti. Your post was just what I needed on this wintry day!
Roasting vegetables every weekend is wonderful start to the week… sweet, rich, intensely flavorful. For the first time ever, I’m in a snowy city where no snow removal equipment exists. The only consolation is galette!
My kind of pasta dish… and we make stuff like this often. Just using up the rest of our CSA produce. Mostly root veggies, but also greens. And I hear ya on the whole winter thing. It is tough to get through this miserable cold… but oh how sweet spring will be when it’s finally here.
Oh, Ashley, the Steibeck bit is brilliant. It captures so much of what we’ve been talking about lately, of how the happiness, even happiness, dulls over time. Of how we need the bas relief of sad to properly appreciate happy. Of how the bad bestows the glow upon the good. It’s that old roses and thorns business, really.
Wish I could bestow a little of my winter-love your way. In lieu of that: thank you for this gorgeous pasta. And? Your cara cara/avocado salad has become a weekly ritual, around here. Often bi-weekly. Sometimes more. It is absolutely dreamy. You are a true salad kindred spirit.
xoxo,
Molly
Love this dish! And thank you for the quote, very comforting!
I am delighted! This looks amazing.
Have to try it, sounds yummy!
Lovely dish! Looks delicious.
I love your site and different recipes. This looks delicious! From the looks of this pasta, I definitely have to try this dish. I’m not such a great cook but your easy instructions are definitely helpful.
I love your site and the different recipes you provide. This looks delicious! From the looks of this pasta, I definitely have to try the dish. I’m not much of a cook but your easy and step-by-step instructions have been extremely helpful. http://modtheory.wordpress.com
Love this recipe! Delightful flavors!!
Love this dish! Just made this today. Perfect for sitting on the patio and eating this with a glass of wine! Thank you for posting this reciepe!!
Love the recipe for winter herb pasta with roasted vegetables. My husband and I do a lot of entertaining. I cannot wait to try this out and then serve it for our next dinner party.
Thanks so much for the inspiration.
Regards,
Rosana Santos Calambichis, CEO BIG CHEF
So gorgeous as always! Looks light and refreshing and moreish at the same time!
what a beautiful set. truly gorgeous, thank you for sharing!
Found this recipe thanks to Buzzfeed (if you didn’t already know: http://www.buzzfeed.com/christinebyrne/things-to-cook-in-january-2015#.ykaPPWaLDj) and I loved it. I wasn’t wild about the breadcrumbs (it was a constancy thing not a flavor issue) but I used store bought (already on hand) instead of homemade and I wonder if homemade wouldn’t have had the same issues. I also added chestnut mushrooms to the list of veggies you provided above and they added a lovely earthiness. Will make it again!