Roasted vegetables for pasta from Moosewood Restaurant New Classics: 350 Recipes For Home-Style Favorites And Everyday Feasts by Moosewood Collective

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Notes about this recipe

  • MMarlean on July 31, 2010

    This was excellent! Served over lemon-pepper spaghetti. Added approx. 2T more olive oil and 2 extra cloves of garlic, and saved some of the oil mixture for over the spaghetti instead of a sauce. Used ground fennel from Penzey's. It really added to the flavor. Added grated parmesan cheese.

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