Penne with roasted vegetables
By Tali Simon | January 4, 2012
This wraps up the series of posts on Things I Cooked and Baked ‘Cuz My Friend Gave Birth. (Part 1: Intense cookies for the shalom zachar. Part 2: Cake pop truffles for the bris. Part 3: Bringing over dinner. Read on.)
Apparently, it’s common to bring chicken as a chesed meal. I guess it makes sense. Although I’m a vegetarian, I know you can make a great chicken dish by pouring sauce over the bird and baking. That takes, what, a couple of minutes?
Over here, the go-to chesed meal is penne with roasted vegetables. (Plus a salad with homemade dressing, plus something sweet. I’ve also included small amounts of plain pasta for young kids in the family.)
When I send pasta, I know the meal will be filling enough, and that’s really the main issue. Of course, I wouldn’t send this out if it wasn’t delicious — and it is, every time.
It’s hard to know what people usually eat at home and what types of foods they’d like to receive. I don’t have kids, but if it was me who was postpartum, I know I’d appreciate a tray of this yummy stuff.
What do you like sending out for chesed meals?
Pssst! Kosher on a Budget has a great post on chesed meals that’s worth checking out.
Ingredients Directions 1. Preheat the oven to 400 F/205 C. Line baking sheets with aluminum foil (sprayed with cooking spray) or parchment paper and set aside. 2. Cut the peppers, eggplant, and zucchini into strips. Line on baking trays in a single layer and brush with olive oil and balsamic vinegar (you’ll use a few tablespoons of each in all). Roast for about 20 minutes. They should appear limp when done. If the edges start to blacken, take the trays out right away. 3. Cook pasta according to package directions. 4. Put garlic, vinegar, olive oil, and seasonings in a large measuring cup and whisk to combine. 5. Pour dressing over hot pasta, add roasted veggies, and mix well. Serve hot.
Adapted a bit from Gatherings
5 Comments
Malka on January 4, 2012 at 11:01 am.
Yum! I love this meal when you made it for us!! Perfect, and as you said – not chicken! The one and only!! Extra points for that, Tali!
Chocomama on May 17, 2012 at 12:38 am.
I’m thinking about making this for Shavuos (DH only does cheese on pizza, so this would work
What do u think I can substitute for eggplant since I don’t care for it? Or can I just skip altogether?
Tali Simon on May 17, 2012 at 10:44 am.
You could either use more of the other vegetables (an extra zucchini, a pepper in a fourth color) or add some whole/halved mushrooms. I think you could gently saute the mushrooms, but if you want to roast them, they should go in the oven for a shorter period of time, probably 15 minutes.
Also – use your judgment in general with the pasta/veggie ratio. I often toss in a few more vegetables than the recipe calls for. Enjoy!
Sarah on July 11, 2012 at 3:24 pm.
[I discovered your blog a couple of months ago and have become a HUGE fan. Every one of your recipes I've made has come out fantastic, I have a long list of recipes I need to try, and the photos and writing are a pleasure!
I think this is my first comment, though.]
Wondering about leftovers of this dish — does it taste good cold too, or is it essential to warm it up?
Tali Simon on July 12, 2012 at 6:11 pm.
Thank you! I love hearing from happy readers.
Re: leftovers, we have definitely snacked on them straight from the fridge, but to use again for a real meal I’d probably reheat.