Fusilli with Roasted Vegetables and Prosciutto (with Gluten Free Pasta)

This is a dish that I have seen on Giada at home on TV the other night. Looks like something I would want to try. Well, it turned out to be a good decision. This is a recipe that would be perfect when you are in the mood for pasta, but do not want to cook up a pot of sauce and drench your pasta in all over, so this is another way of making it.

Ingredients:

1 lb gluten free penne or fusilli pasta

2 yellow squash (chopped)

1 large zucchini or 2 medium size zucchini (chopped)

2 medium carrots (diced into pieces)

4 cloves garlic (just mince 2 of the 4 garlic cloves)

4 tbsp extra virgin olive oil

1 tsp sea salt

1/2 tsp ground black pepper

Vinaigrette

1/4 cup extra virgin olive oil

2 tbsp red wine vinegar

1 tbsp Dijon mustard

2 tsp honey or agave

1/2 tsp sea salt

1/4 ground black pepper

6 oz. thinly sliced prosciutto (cut into small pieces)

3/4 cup grated Parmesan cheese

Directions:

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Place the pasta in a large serving bowl.

2. Preheat the oven to 450 degrees F.

3. Arrange the zucchini, carrots, yellow squash and garlic both minced and clove in a single layer on top of a baking sheet. Drizzle with the olive oil, sprinkle with sea salt and pepper. Mix it all together on the baking sheet. Then place it in the oven on the top rack and bake until light golden and tender for 20 minutes.

4. For the vinaigrette: Whisk together the oil, vinegar, mustard, agave, sea salt and pepper in a small bowl until smooth.

5. Finally, add the vegetables, vinaigrette, prosciutto and Parmesan to the cooked pasta. Toss until coated, and season with salt and pepper.

6.  Now this wonderful pasta dish is ready to serve!

Fusilli with Roasted Vegetables and Prosciutto (with Gluten Free Pasta)

Yield: 4 Servings

Ingredients:

1 lb gluten free penne or fusilli pasta

2 yellow squash (chopped)

1 large zucchini or 2 medium size zucchini (chopped)

2 medium carrots (diced into pieces)

4 cloves garlic (just mince 2 of the 4 garlic cloves)

4 tbsp extra virgin olive oil

1 tsp sea salt

1/2 tsp ground black pepper

Vinaigrette

1/4 cup extra virgin olive oil

2 tbsp red wine vinegar

1 tbsp Dijon mustard

2 tsp honey or agave

1/2 tsp sea salt

1/4 ground black pepper

6 oz. thinly sliced prosciutto (cut into small pieces)

3/4 cup grated Parmesan cheese

Directions:

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Place the pasta in a large serving bowl.

2. Preheat the oven to 450 degrees F.

3. Arrange the zucchini, carrots, yellow squash and garlic both minced and clove in a single layer on top of a baking sheet. Drizzle with the olive oil, sprinkle with sea salt and pepper. Mix it all together on the baking sheet. Then place it in the oven on the top rack and bake until light golden and tender for 20 minutes.

4. For the vinaigrette: Whisk together the oil, vinegar, mustard, agave, sea salt and pepper in a small bowl until smooth.

5. Finally, add the vegetables, vinaigrette, prosciutto and Parmesan to the cooked pasta. Toss until coated, and season with salt and pepper.

6. Now this wonderful pasta dish is ready to serve!