Ingredients with Measurements:
- 2 cups guanti, cooked according to package instructions
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 red onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
Special Equipment Needed:
- Large baking sheet
- Aluminum foil
Step-by-Step Instructions:
1. Preheat oven to 400°F.
2. Line a large baking sheet with aluminum foil.
3. Place the cooked guanti in the center of the baking sheet.
4. In a medium bowl, combine the olive oil, bell peppers, zucchini, red onion, garlic, oregano, basil, salt, and pepper.
5. Spread the vegetables around the guanti on the baking sheet.
6. Bake for 20 minutes, stirring the vegetables halfway through.
7. Serve the guanti with the roasted vegetables.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: 400°F
Serving Size: 4
Nutritional Information:
Calories: 250
Fat: 9g
Carbohydrates: 34g
Protein: 8g
Substitutions for Ingredients:
- For the guanti, you can substitute any type of small pasta, such as orecchiette or farfalle.
- For the bell peppers, you can use any color of bell pepper or a combination of colors.
- For the zucchini, you can substitute summer squash or eggplant.
- For the red onion, you can substitute yellow or white onion.
- For the oregano and basil, you can substitute any other dried herb, such as thyme or rosemary.
Variations:
- For a vegan version, omit the guanti and use a combination of roasted vegetables.
- For a spicier version, add a pinch of red pepper flakes to the vegetables before roasting.
- For a heartier version, add cooked sausage or chicken to the baking sheet.
Tips and Tricks:
- Make sure to spread the vegetables out in an even layer on the baking sheet so they cook evenly.
- For extra flavor, add a splash of balsamic vinegar to the vegetables before roasting.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the leftovers in a 350°F oven for 10 minutes, or until heated through.
Presentation Ideas:
Serve the guanti with roasted vegetables in a large bowl, garnished with freshly chopped parsley.
Garnishes:
Freshly chopped parsley
Pairings:
This dish pairs well with a crisp white wine, such as a Sauvignon Blanc.
Suggested Side Dishes:
- A green salad
- Roasted potatoes
- Garlic bread
Troubleshooting Advice:
If the vegetables are not cooked through after 20 minutes, continue to bake for an additional 5 minutes.
Food Safety Advice:
Make sure to store any leftovers in an airtight container in the refrigerator within 2 hours of cooking.
Food History:
Guanti is a type of small pasta that originated in Italy. It is traditionally served with a variety of sauces and vegetables.
Flavor Profiles:
This dish has a savory flavor with a hint of sweetness from the bell peppers and zucchini.
Serving Suggestions:
Serve the guanti with roasted vegetables as a main dish, or as a side dish to grilled chicken or fish.
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Taste: Savory, Tangy, Herbaceous, Earthy, Sweet