Minnesota Food Lover

Still cooking from the Garlic Cookbook by David RiResta and loving every bite!  I really improvised with this recipe.  I wanted to make it into a whole meal instead of a side dish so I added a protein and vegetables.  My family loved it and not a speck was left.

I used frozen meatballs for the protein because that is what I had in the freezer, but any leftover meat would work.  Maybe even cooked beans or baked tofu could work in this recipe because it really is all about the sauce.  The sauce makes everything taste good. I used broccoli, asparagus and mushrooms for the vegetables.  Again most any vegetable would work- cauliflower, Brussel sprouts, carrots, etc.

I also changed the sauce a little bit by substituting additional olive oil instead of 2 Tablespoons of chicken broth which was in the original version.  I used penne pasta (mix of whole wheat and regular) instead of linguine.  Everyone seemed really happy with my version so here it is:

Pasta and Meatballs with Roasted Garlic Basil Sauce
Serves 4

10 cloves of garlic
1/3 c olive oil
1 T balsamic vinegar
1c fresh basil, chopped
1/4 c fresh parsley or Tai basil, chopped
Pepper to taste
1/3 c Parmesan or Asiago cheese, grated
Leftover meat, warmed – amount would be personal preference
4-5 c Broccoli, asparagus and mushrooms, chopped
12 oz. dried pasta

Place garlic cloves in a garlic baker or on a nonstick or lightly oiled sheet pan.  Bake in a preheated 350^o oven for 30-35 minutes.  When cool to touch peel skin or squeeze out garlic and add to a blender or food processor.  Add the oil, vinegar, basil, parsley and pepper.  Blend until smooth.  Pour into a bowl and add 2 generous tablespoons of the cheese.  Stir to combine and set aside.

Bring to a boil a large pot of water.  While the water is boiling, heat a large nonstick skillet over medium high heat with a tablespoon of olive oil.  Add vegetables in batches depending how quick they would cook- i.e. asparagus cooks faster than mushrooms and pan roast until the desired firmness.  When the vegetables are close to done, add the leftover meat to warm.  Cook pasta and drain.  Return pasta and vegetables to the large pot.  Add the garlic and basil sauce and warm over low heat while gently stirring to combine.  Serve with the additional cheese.  Loved it!