Use-Up-the-Produce Pasta

There is nothing that makes me hungrier than beautiful produce (except maybe not eating all and then spend the last half-hour of work researching recipes.) There is nothing I dislike more than looking at all of that beautiful produce and knowing that you have vegetables that are a little past their prime sitting in your fridge. I have to admit that often the lure of a perfectly ripe heirloom bets out the slightly wrinkled cherry tomatoes in my fridge and I have much more food waste than I'd care to admit to anyone. Luckily, being broke greatly helps me to reduce this occurrence. Today I was really hungry (the whole staring at recipes thing), really broke, and with a lot of really ugly looking veggies in my fridge. I decided to make one of two things I always decide to make when this situation arises: pasta. (The other is some variation on stir-fry.) Though I used what I had, you could make this pasta with any other vegetables (carrots, beets, eggplant, ect.) as long as you adjust the cooking time.

Use-up-the-Produce Pasta

10 cherry tomatoes, halved

1/4 red onion, 2 in. chopped

2 small sweet peppers, sliced 1/4 inch

3 mushrooms, sliced

2 cloves garlic, minced

2 slices prosciutto 

crumbled feta cheese

2 T. garlic, minced

olive oil

salt & pepper

pasta

Turn the oven to broil as you prep your veggies. Put all veggies skin side up in a baking pan and over them sprinkle olive oil, salt and pepper. Put in the oven and roast for 10-15 minutes. Meanwhile, fry prosciutto in olive oil until a bit crispy. When prosciutto is done, add garlic and roasted vegetables to the pan and give it a quick shake to coat the meat. Pour mix over pasta, and top with crumbled feta and fresh parsley. (Kalamata olive are an interesting addition as well.)