Pasta with Roasted Vegetables and Arugula

Cover recipe-  Everyday Food, Pasta with Roasted Vegetables and Arugula: Jan/Feb 2010

The Jan/Feb issue of Everyday Food is being marketed as The Light Issue.  Quite a few of the recipes are noted to be 400 calories or less per serving, and in the typical fashion of this magazine, all of the recipes are fairly simple to make.  I like that they include calorie counts for all of their recipes, even those that aren’t as low.

The cover recipe for the current issue is Pasta with Roasted Vegetables and Arugula, a meal in three easy steps.  Described as “a fresh take on supper,” pasta is tossed with greens and roasted vegetables instead of the usual sauce.  Since our family has been eating light, this issue really appealed to me.  Roasted tomatoes are delicious on their own, so the idea of tossing them with a fresh and light pasta dish sounded great.

Read my notes below to see what I thought of this recipe…

Print Print Recipe

Pasta with Roasted Vegetables and Arugula

Yield: Serves 4

Prep Time: 10 min

Cook Time: 25 min

Ingredients:

2 pints grape tomatoes
4 garlic cloves, unpeeled
3 shallots, cut into eighths
2 Tbsp fresh thyme leaves
2 Tbsp extra-virgin olive oil
coarse salt and ground pepper
8 ounces rigatoni pasta
1/3 cup pitted olives, such as Niçoise, coarsely chopped
3 cups baby arugula or spinach

Directions:

1.  Preheat oven to 450 degrees F.
2.  Place tomatoes, garlic, shallots and thyme on a rimmed baking sheet.  Toss with oil and season with salt and pepper.  Roast until tomatoes burst, shallots are browned, and garlic is soft, 20 to 25 minutes.
3.  Meanwhile, in a large pot of boiling salted water, cook pasta until al dente.  Reserve 1/4 cup pasta water; drain pasta and return to pot.
4.  Peel roasted garlic and mash with the flat side of a chef's knife.  Add to pasta pot, along with vegetables, olives, and pasta water.  Cook over medium-high until sauce thickens, about 3 minutes.  Let cool slightly, then toss with arugula.

Tips:

*I subbed penne pasta for the Rigatoni, which I don't think made a bit of difference in the finished dish.
*When I weighed out 8 ounces of dry pasta to use in the dish, I thought for sure that it wouldn't be enough for four people to eat.  I was surprised to see that with the added vegetables, the 8 ounces is plenty.
*Maybe my shallots were too big but when I cut them into eighths, I still ended up with pretty big pieces.  This may have had an effect on the dish since the shallots didn't get all that nice and roasted.  The tomatoes were done in the 25 minute time given for roasting, and therefore the shallots had to come out too.  Next time I'd make sure the shallots were cut into thinner slices.
*I used canned California green olives.
*The arugula didn't really wilt/cook at all with the warm pasta in the dish.

Nutritional Information per serving:
Serving size: 1/4th of the dish
Calories per serving: 350
Fat per serving: 9.5g
Saturated Fat per serving: 1.4g
Fiber per serving: 5.2g
Protein per serving: 10.7g
Carbohydrates per serving: 58.2g

Source:  Everyday Food, Jan/Feb 2010

The results:

My photo doesn’t look anywhere near as appetizing as the photo on the cover of the magazine.  There was no actual “sauce” that developed in my finished dish, and the result was that it was just plain dull. I saved this dish!  To each bowl of pasta, I added a wedge of Laughing Cow Light cheese, threw it in the microwave for a few seconds and tossed it until the cheese melted & created a light, creamy sauce.  Only with this addition of the cheese was this a good dinner.

Did this recipe deserve the cover spotlight?

No.  It was flavorless as written.  The “fresh” flavors were a nice idea, but they didn’t come through in the end product.  The magazine is trying to show readers that weekday meals can be healthy and still taste great.  Unfortunately, this didn’t fit those guidelines… it was a very blah meal (until I saved it with the cheese addition, of course).

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.


Warning: Use of undefined constant rand - assumed 'rand' (this will throw an Error in a future version of PHP) in /var/www/clients/client0/web83/web/wp-content/themes/culinarycovers/single.php on line 72

19 Responses to “Basic Pancakes”

  1. 1

    Emily @ The Southern Belle Blogs — April 20, 2010 @ 10:17 am

    I’ve never made homemade pancakes before, but it is definitely on the top of my list. This recipe looks like a good one to start with and I love that there are even instructions for freezing! My mornings are already so rushed that it would be nice to have something tasty for breakfast.

    Thanks for covering this one!

  2. 2

    VeggieGirl — April 20, 2010 @ 10:22 am

    Can’t beat homemade! Especially with pancakes :)

  3. 3

    Teresa — April 20, 2010 @ 10:24 am

    Lori, excellent reproduction. I love how you’re capturing the essence of each cover you re-create.

  4. 4

    Maria — April 20, 2010 @ 10:28 am

    They look like perfect pancakes to me!

  5. 5

    Judy — April 20, 2010 @ 10:29 am

    Love it Lori! We freeze ours or just refrigerate for a couple of days. The girls heat them up themselves in the toaster. Seems to work fine as well!

  6. 6

    Margaret — April 20, 2010 @ 1:00 pm

    This is sooo similar to the Betty Crocker recipe I have used for years. Only difference = mine uses 1Tbl sugar and 1/4 tsp salt. Guess there aren’t too many ways to put this batter 2gether. Thanks for the tips about freezing, etc.

  7. 7

    Heavenly Housewife — April 20, 2010 @ 1:40 pm

    These look stunning. I live in the UK but I sometimes see this magazine at the bookstore. I’m going to be on the lookout for this tomorrow when I’m at the mall.
    Loved your review.
    *kisses* HH

  8. 8

    Jessy — April 20, 2010 @ 1:45 pm

    Thanks for the tips about freezing pancakes. I’ve never tried doing that before, but it would be nice to have pancakes in the middle of the week, rather than on the weekends only!

  9. 9

    kirbie — April 20, 2010 @ 2:51 pm

    I love the instructions on freezing and storing mix. I never thought to freeze my pancakes!

  10. 10

    Aggie — April 20, 2010 @ 4:01 pm

    I love making pancakes from scratch (a couple of years ago not sure I even knew how!)…I always double or triple the recipe and freeze for the kids’ breakfast. They are always asking for pancakes, so much cheaper this way!

  11. 11

    ThatsSoYummy — April 21, 2010 @ 7:50 am

    Who can really say no to pancakes, they are my favorite!

    Yummy!

    -Natasha

  12. 12

    Paula - bell'alimento — April 21, 2010 @ 7:52 am

    We love pancakes in our house. These look beautiful. Nice & fluffy & light! Hubs usually makes them every Saturday, he’s our official pancake maker ; )

  13. 13

    Jamie — April 21, 2010 @ 9:22 am

    My family loves buttermilk pancakes, and as a mom of two little girls I always make extra to freeze.
    I love what you are doing. I almost always think of you when I am at the check out lane, trying to guess what cover you will feature next.

    • Lori Lange replied: — April 21st, 2010 @ 9:29 am

      Thanks Jamie! It’s definitely fun to get magazines in the mail. Helps me decide what to make for dinner if the covers look good!

  14. 14

    Jen @ My Kitchen Addiction — April 22, 2010 @ 1:21 pm

    Looks great… I love pancakes, and I’m always happy to have new recipes to try. Love that this one includes so many tips and variations.

  15. 15

    Veronica — April 26, 2010 @ 1:13 am

    Wow, what a great coincidece! I just happen to make these exact pancake recipe this morning for my kids. I used the buttermilk variation and they turned out fluffy and delicious. I didn’t have any left overs to freeze. Next time I will make a double batch and freeze the rest. :)

  16. 16

    Caroline — April 30, 2010 @ 10:44 am

    Thanks for blogging about this recipe!! I have been using Alton Brown’s pancake mix recipe, but I LOVED this recipe this morning. The pancakes were much more fluffy, and the recipe was much less work than Alton Brown’s. This is my new pancake mix! Thanks!

    I love your photos!

  17. 17

    Sonia — May 4, 2010 @ 4:41 am

    OMG! these pancakes looks so fluffy and beautiful! I love pancakes and just had in today morning breakfast. I’ll try yours next time. The notes and tips are awesome. Thanks for sharing them. :)

  18. 18

    Renee @ Awesome on $20 — May 15, 2013 @ 9:47 pm

    I’m always looking for the perfect pancakes. Nobody makes pancakes like my dad, but he’s half an ocean away. I’ll be giving this recipe a shot.

Leave a Comment