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Cook pasta according to package directions, omitting salt and fat; drain. Place in a large bowl. Add 2 teaspoons olive oil, basil, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper to hot pasta, and toss well to combine.
Developing flavor on a kidney-friendly diet can be tough. Once trick to bring more flavor into the dish is to roast. This roasted vegetable pasta dish is so simple yet packed with flavor.
In a large mixing bowl, toss together all of the vegetables, vegetable oil, salt, and pepper until evenly coated. Pour into a large casserole dish or sheet pan and roast in the oven for 45 minutes or until tender. Make sure to toss vegetables around every 15 minutes.
While the vegetables are roasting, cook pasta according to directions on the box. Strain pasta and put back into large pot. Toss with 1 tbsp of Canary Island Garlic Herb Olive Oil to avoid sticking and set aside.
When vegetables are done roasting, add them along with the remaining Canary Island Garlic Herb Olive Oil into the large pot with your pasta and mix until everything is well coated in the oil.
From an early age, Meryl Feinstein received just a few hints about her true calling. As a young girl, she was “the kid who ordered pasta every time” her family dined out. In college, she developed a devotion for the colors and forms of Late- Italian Renaissance paintings and tapestries. Then, as a newly married woman, when her hands touched tortelloni dough in the family-home of a balsamic vinegar producer, it finally hit her: pasta.
“Art was at the center of my life for a long time, and food, too, but more like a hobby rather than a career path,” she said. “Pasta was a perfect convergence of those things– it’s such an artistic and sculptural medium. What I love about making pasta is shaping it. People ask me about fillings and sauce, but for me, I get the most joy from making each piece of pasta.”
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