Asian Ginger Sesame Roasted Vegetable Pasta

Here comes another yummy recipe to try from Well Plated.  We liked it so much, I threw together my own version the following week with a new jar of Penzeys Bangkok blend to liven up some chicken on the side.  I roast vegetables all the time, but the addition of sesame seeds and some asian flair to the seasonings was a good change.  Use whatever vegetables you want!    

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• 1 cup broccoli florets, cut into bite-sized pieces
• 1 cup asparagus, cut into 1-inch pieces
• 1 red pepper, seeded and cut into 1-inch pieces
• 8 oz mushrooms, quartered
• 1 cup red onion, cut into chunks
• 2 green onions, sliced
• 2 cloves garlic, thinly sliced
• 1 one-inch piece of fresh ginger, grated (or 2 tsp. dried ginger)
• 2-3 tablespoons olive oil
• 2 teaspoon toasted sesame oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper


For the pasta
• 12 ounces pasta
• 2 tablespoons olive oil
• 2 tablespoons soy sauce (more or less to taste)
• 1 tablespoons freshly grated ginger
• 2 tablespoons toasted sesame seeds
• 1 teaspoons toasted sesame oil
• Salt & pepper to taste

Directions

1. Preheat the oven to 400 degrees. Combine all of the veggies + garlic & ginger on a 10x15 rimmed baking sheet. Add the olive oil and sesame oil, along with salt and pepper. Mix thoroughly to disperse the oils and seasonings. Roast for 20 minutes, stirring halfway through, until the vegetables are tender. Remove from the oven and set aside.
2. Cook pasta according to package directions. Drain the pasta and add it back to the pan over medium-low heat. Add the roasted vegetables, additional oil, soy sauce, sesame oil, and additional ginger Stir and cook until heated through and add salt & pepper to taste.