Zucchini Pasta with Roasted Vegetables
~ 6 medium zucchini, julienned
2 small heads of cauliflower, divided into very small florets
1 box cherry tomatoes, cut in half
1/4 cup pine nuts, toasted
1/2 cup shredded Parmesan
1 lemon
~ 3/4 cup olive oil
salt & pepper
Spread the cauliflower and the tomatoes on separate baking sheets and drizzle liberally with olive oil and salt and pepper. Roast in a 350 degree over for about 30 minutes, stirring the veggies occasionally to ensure they are covered in the oil and browning evenly. The cauliflower will likely take an additional 15 – 20 minutes in the oven after the tomatoes come out. In a mixing bowl, toss the julienned zucchini, juice from 1 lemon, about 1/2 cup olive oil and salt and pepper with tongs, then set aside. When vegetables are roasted and pine nuts are toasted, toss the Parmesan into the zucchini mixture and transfer (minus the juices at the bottom of the bowl) to a serving bowl. Top with the roasted vegetables and pine nuts. Best served warm; goes well with fish or chicken mains.
