Roasted Broccoli and Cauliflower Vermicelli
Some days for whatever reason, I really don’t feel like investing much time in cooking. On these days I often turn to pasta. This recipe was a bit of a speculation on my part but turned out quite yum, winning over my four-year-old girl and her four-year-old playmate. I even successfully bribed them with more pasta if they would eat their salad and it worked like a charm.Try it and feel free to improvise on the veggies or in any other way you feel like.
Ingredients to roast:
1 medium broccoli and 1 medium cauliflower cut into florets
1 tablespoon olive oil
1/4 teaspoon asafetida
Sprinkle salt and fresh ground pepper
Ingredients for noodle seasoning:
2 tablespoons butter
1/2 teaspoon asafetida
Zest of 1 lemon
1/4 teaspoon (or more) of fresh ground black pepper
1 teaspoon of salt (or to taste)
1 16 ounce package of vermicelli noodles
Heat oven to 500 F. In a baking dish combine the broccoli, cauliflower, olive oil, asafetida, salt and pepper. Toss to evenly coat all the veggies in oil and spices, and then place in the oven. Stir occasionally. Veggies are ready when they are browned at the edges but still somewhat firm.
Place a covered pot of water on the stove on med-high heat to boil. Once boiling, add some salt and the noodles, and stir to separate.
In a separate pan on medium heat melt the butter on a medium-high heat. Once butter is melted add the hing and let sizzle. Add the pepper and lemon zest. Stir a few times to combine, and then remove from heat.
Add the cooked vermicelli noodles to the butter and toss to evenly coat. If the noodles appear too dry you can add some of the noodle cooking water to give more moisture. Add the grilled veggies and lightly toss.
Can be garnished with some crushed red peppers or finely cut fresh basil leaves. Some grated Parmesan or Pecorino Romano cheese could also be sprinkled over the top of individual servings.