Pixie's palate

Roasted vegetable pasta primavera.

It was awesome actually. Preparation was time consuming. I used a ton of dishes. It wasn't difficult. Would I make it again? Yes, if Den were here to do dishes! It was only 3 points a serving as I changed the recipe. It called for regular pasta, I used Smart Pasta. It called for whipping cream, I used fat free half and half. It was supposed to have 3 cups of rotiss chicken in it. I don't like chicken mixed in my food. On the side, yes. Mixed in, no. I'm going to put shrimp in one of the left over batches. It made 8 servings! Note to self. Cut recipe in half next time!

I started with 1.25 pounds of fresh asparagus, 1 cup matchstick carrots, 1/2 a medium onion, a few teaspoons of minced garlic, and 1 teaspoon of olive oil, salt and pepper. Roasted that in a 450 degree oven. Supposed to take 10 minutes. No way. Lots longer.

While that was roasting, I put 8 ounces of Ronzoni Smart Pasta on to boil.

I grated up 3 ounces of Parmesan cheese.

After the veggies roasted for 20 minutes or so, I added the tomatoes. If I make this again, I'll split the veg in half and use 2 sheet pans. They didn't really get to roast good as there were so many of them.

When the pasta was done, and the veg nearly done, I put my talapia on to fry. Only takes 1 minute on each side in my favorite cast iron skillet.

Here's the veg after they were done roasting.

Here I'm mixing the pasta, the veg, 3/4 cup fat free half and half and the Parmesan cheese together.

This is what 1 serving looks like. I used a big dinner plate tonight where I normally use a sandwich plate. There's really more than it looks like there is.

This is the dessert I was going to have. Took me so long to fix dinner I didn't want to make the pears!

This is what my kitchen looked like when I was done!

More mess!

Still more!

Kitchen is all cleaned up now.

Tomorrow is my daughter in law's recipe for sun dried tomato risotto!!