Tuesday, October 25, 2011

Raosted Vegetables and Hill Country Brisket Pasta

On my laundry list of errands is buying a new memory card for my camera

Roasted Vegetable and Brisket Pasta
2 c. whole wheat fussili pasta
1/4 lb. precooked (smoked) chopped brisket
1 radicchio- sliced
1 small eggplant- cut into thin rounds
1 small onion, sliced thin
1 Tbl. olive oil
Salt and pepper to taste
Hard, sharp cheese for grating

1. Preheat oven to 400. Toss vegetables in oil, spread in 1 layer over a baking sheet and sprinkle salt over. Roast for 30-40 minutes. While vegetables are roasting, cook the pasta.

2. If brisket is frozen, wrap in aluminum foil and throw in the oven for the last 10-15 minutes that the vegetables are roasting. When done, toss vegetables, brisket and pasta together and grate cheese over. Serve immediately.

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