Roasted Leeks, Peppers, Carrots And Zucchini with Spinach Pesto is a recipe I make for almost every cooking demo. It's beautiful, adaptable, interesting and most of all, absolutely delicious.
This recipe is in my first book, Cooking for the King, the Rosh Hashanah Edition. The book has recipes, health benefits and interesting stories about all the simanim, special foods that we eat on the Jewish new year. The simple well tested recipes I hope you will enjoy all year round.
2 leeks (white parts only), washed well and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 carrot, peeled and cut into matchstick-size pieces
1 zucchini, cut into matchstick-size pieces
4 roma tomatoes, quartered and seeded
¼ cup olive oil
1 teaspoon kosher salt
1 (1-pound) package bowtie pasta, cooked according to package directions
¼ cup pine nuts, toasted
Quick Spinach Pesto:
½ cup frozen spinach, thawed and squeezed of excess liquid
6 cloves garlic
¼ cup tablespoons good-quality olive oil
2 tablespoons dried basil
1–2 teaspoons kosher salt (to taste)
1. Preheat the oven to 425° F and position the rack in the uppermost slot. In a baking pan, toss the leeks, bell peppers, carrot, zucchini, and tomatoes with the oil. Sprinkle with the salt, toss again, and spread vegetables into a single layer. Roast, stirring every 15 minutes, until they begin to blacken, about 30–-40 minutes.
3. To prepare the pesto: In a food processor, puree the spinach, garlic, olive oil, basil, and salt until smooth.
2. Toss the hot pasta with ¼ cup of the pesto, then with half of the roasted vegetables. Spoon pasta into a serving bowl, top with remaining vegetables, and sprinkle with toasted pine nuts, if desired.
Active time: 30 minutes Cooking time: 30–40 minutes
Serves 12-14 Pareve