Comments on: Pasta with Roasted Vegetables and Arugula

By: marie

marie — Sun, 22 Aug 2010 17:50:41 +0000

We make this all the time. I skip the olives and I cut the tomatoes in half prior to cooking. We love it. I also leave out the thyme and arugula! It is my fiance’s favorite dish! It is a must try and it is great in the summer and is great cold or hot!

By: Lori Lange

Lori Lange — Thu, 04 Feb 2010 20:15:49 +0000

Jace- good to hear that you had success with it. That cheese addition is key, I think!

By: Jace

Jace — Thu, 04 Feb 2010 19:56:50 +0000

I made this last night and loved it. Brought it in for lunch and my coworker thought it was delicious! I subbed penne, sliced some onion in thin slivers for the shallots and increased the garlic by half again as much. I also microplaned some parmesan on top. I did have fresh thyme so that may have made a difference and I heavily salt my pasta water. This dish had a “sauce” that lightly coated the pasta, not dripping.
I hate bland food and this was not bland; it was light and I’ll make it again. Would make a nice supper supper, too.

By: Lori Lange

Lori Lange — Tue, 02 Feb 2010 01:35:04 +0000

Christine- good to know! We just didn’t have good luck at all w/ this one but perhaps roasting the veggies a little longer & using a stronger tasting olive would be a better idea.

By: Christine Whittington

Christine Whittington — Mon, 01 Feb 2010 22:18:36 +0000

My husband made Martha Stewart’s version and we thought it was wonderful. We did have very tasty grape tomatoes, used the Niçoise olives, a fragrant and flavorful EVOO, and coarse sea salt and freshly ground pepper. Green olives would have given the dish quite a different taste. Ours was superb. We did include a few paring of Asiago cheese on the top, but the dish would also have been fine without it. We may have roasted our veggies a tad more than those in your picture (or Martha’s for that matter)–the longer roasting may have brought out more flavor.