Meet Zorro, a 3 year old shy but affectionate love bug. Surprisingly, it was a pretty smooth transition hanging out with these two clowns.
Zorro and Meiko had some adjustment issues but then this happened...
SUCCESS!!!
I also did a lot of cooking over break. Here is one of the delicious recipes I tried.
Roasted Veggie Pasta
I love anything carbs, but I especially love it in bow tie form. This pasta is incredible and super easy to make! I found the original recipe here.
Here is what you will need:
1 pound pasta (my favorite is obviously bow tie)
1/2 large red onion. sliced but I usually end of using the whole onion
2 medium carrots, cut into thin matchsticks
1 pint cherry tomatoes
1 medium zucchini, cut into thin matchsticks
1 pound eggplant, skin on, cut into cubes
1/4 tsp. salt
2 1/2 tbsp. chopped fresh thyme leaves
3 cloves garlic (or more...), minced
2 tbsp. lemon juice
3 tbsp. balsamic vinegar
1/2 red pepper flakes (optional)
Directions:
I like to cook the pasta after I chop up all the veggies because if it sits too long, it all sticks together. The original recipe is a bit different.
1. Preheat oven to 425 degrees. Grab two large silicon mats and place on two baking sheets.
2. In a large bowl, throw in red onion, carrots, tomatoes, zucchini, eggplant, and salt. Mix everything together. Spread out on the baking sheets and then slip them into the oven.
3. Roast for 20 minutes, then take them out, add the thyme, garlic, and lemon juice, stir, and throw them back in the oven until some of the veggies start looking a little browned around the edges, 10 to 15 minutes longer.
4. When the veggies are roasting I cook the pasta.
5. Add the roasted veggies to the cooked pasta, pour in the balsamic, pepper flakes, a pinch of salt, and black pepper, and stir. Taste and add more garlic, vinegar, lemon juice, and/or thyme. Personally, I didn't think it needed any more than what the recipe calls for.
Enjoy!
