A Hamlet spring

pasta and vegetable

I have not lost  hope, spring will arrive! All I need is just a few rays of sunshine to  change my mood and feel better, even if sincerely with all this rain and two or three rays of sunshine the grass in my garden grows inexorably! Now, in addition to all this grass,  also are growing the poppies and so my  dilemma is to cut or not to cut …. a real Hamlet dilemma !

poppie in my garden

In the mean time, I thought I would  prepare this wonderful  spring dish of baked vegetables, which frankly has everything and more in it, plus a little bit of pasta too. It is very important that the pasta chosen is large , this will allow the vegetables to slip inside, believe me, this makes a big difference. I know it seems that  pasta is all the same, but each pasta wants its sauce,  each pasta has its reasons to be ! This delicious dish of vegetables and Conchiglioni pasta( meaning big shell ) is a real treat for vegetarians, it can be eaten hot or cold. It’s also a real treat for those of us who are not vegetarian .  The good thing is once  all the vegetables  are cut you don’t need to think any more, just put them in the oven! Excellent  for those who need to resolve doubts, like me,  leaving the time to think!

Serves 4

2 large tomatoes
2 small zucchini
2 medium carrots
1 large eggplant
1 leek                                                                                                                                      
1 red onion
2 cloves garlic
Fresh herbs: mint, basil, chives, oregano
6 black olives
3 anchovies
10 mushrooms
Evo Oil
Salt and pepper
100 grams pasta  Conchiglioni (or Rigatoni or Paccheri)
How it works:
In a baking tray put all the vegetables (except mushrooms), cut into pieces. Combine large proportion of fresh herbs, abundant evo oil , salt and pepper. Bake for 30 at 200 degrees or until they look cooked.  Remember to turn the vegetables occasionally. Combine vegetables, black olives, anchovies and mushrooms. Bake for 10 minutes more. Cook pasta, drain and pour into serving dish with vegetables. Mix everything together and add the remaining fresh herbs. Serve