“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
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.