Sunday, August 15, 2010

Buitoni Vegetable Challenge

Lately, I’ve been trying so many of the great recipes I find from my friends on FoodBuzz that I don’t have enough time to make my own dishes. It’s really fun to read about what other people like to cook and try out their favorites, but once in a while I need to work on my own recipes. In the month of August, Buitoni is sponsoring a contest challenging readers to pair a vegetable dish with one of their pastas. I don’t purchase ready-made pasta very often, but I thought it would be fun to see what I could devise. I decided  on the Buitoni Wild Mushroom Agnolotti for my vegetable pairing.

When the pasta arrived home from the grocery store and I read the ingredients, it sounded even better than I expected. Portobello and crimini mushrooms, roasted garlic and Grana Padano and Parmesan cheese inside the raviolis. And the flavor did not disappoint. I'll definitely purchase this again.

Grilled vegetables with a roasted red pepper sauce make a nice complement for the pasta. Lots of colors to contrast the raviolis and the smoky grilled flavor goes well with the mushrooms. The rich, yet tangy red pepper sauce makes a nice contrast to the earthiness of the mushrooms. This recipe makes 3 servings with the package of Buitoni pasta.

Grilled Vegetables
2 small zucchini, sliced
2 small yellow pattypan squash, quartered
½ red onion, cut into chunks
2 small eggplants, sliced
½ yellow pepper, seeds and ribs removed, sliced into strips
10 green beans (approximately)
8 large basil leaves, chopped

Toss vegetables with olive oil. Cook vegetables on grill in a grill basket until tender.

Roasted Red Pepper Sauce
2 ½ large red bell peppers
1 clove garlic, chopped
1/8 c Greek yogurt
¼ c  heavy cream
Salt and pepper

Halve peppers and remove ribs and seeds. Spray with olive oil, char on grill or broil in oven until black. Place in closed paper bag for 10 minutes. After 10 minutes, remove skin from peppers and chop. Put peppers, garlic, yogurt and cream in food processor and puree until smooth. Add salt and pepper to taste.

Serve vegetables with pasta. Reheat red pepper sauce on stove until warm and serve over vegetables and pasta. Garnish with chopped basil to serve.

1 comment:

  1. I could eat raviolis every day... unfortunately my waistline would not be so agreeable. Your pepper sauce looks fantastic! I think with all those vegies I would have NO trouble convincing myself to have this one!

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