Veggie of the Week: Garlic
Garlic, more than a vampire repellent? Garlic can do almost anything from keeping vampires at bay to reducing your cholesterol. Garlic has many medicinal uses, like as a mosquito repellent (think blood-sucking…hence the dracula myth). It can be used as a glue once crushed, since it has bonding agent for smaller tasks. Here on the farm, harvesting garlic is quite the daunting task and unpopular amongst the farm students. It is one of the worst farm tasks, but one of the most rewarding dues to its multi-usefulness. So this week try to use some garlic in your meals to add delicious flavor to your veggies!
Garlic Roasted Veggie Pasta
INGREDIENTS:
- 8 ounces whole wheat spaghetti cooked according to package instructions
- 8 cups cubed vegetables
- Eggplant, Red peppers, Zucchini, Sweet Potato, Sweet Onion, Tomatoes, etc.
- 12 cloves garlic whole, skin-on
- Adjust depending on how strong of a garlic taste you enjoy!
- 1/4 cup olive oil divided
- salt and pepper to taste
- 1/4 cup grated parmesan
- 1/4 cup fresh basil minced
- Optional – Chili flakes
INSTRUCTIONS:
- Pre-heat oven to 400 degrees and line a baking sheet with foil.
- Place vegetables and garlic cloves on baking sheet then drizzle with olive oil, salt and pepper. Toss well then roast until tender, 18-20 minutes.
- While vegetables are roasting, prepare pasta according to package instructions reserving 1/2 cup starchy cooking liquid. Strain pasta then return to the warm cooking pot.
- Toss roasted vegetables into the pasta pot along with reserved cooking liquid, parmesan, basil and chili flakes. Check for seasoning and adjust accordingly before serving.
