Bow-Tie Salad, Roasted Zucchini and Shallots

Bow-Tie Salad, Roasted Zucchini and Shallots

Comments: Instead of bow-tie shaped pasta noodles, you can use spiral or shell pasta noodles.
Servings: 8
Ingredients Preparation

1/2 pound [227 g] French shallots, peeled then grossly chopped
1/2 pound [227 g] stemmed button mushrooms, cleaned then halved
1/2 cup [125 mL] olive oil
1/4 cup [60 mL] balsamic vinegar
3 cloves garlic, minced
2 medium zucchinis, into 1-inch [2.5-cm] long pieces
1 pound [454 g] bow-tie shaped pasta noodles
1/2 teaspoon [2.5 mL] pepper
1/4 teaspoon [1 mL] salt
1 [1-ounce / 280-g] piece fresh Parmesan cheese



Preheat oven to 350°F [180°C].
Into a square 8-inch [20-cm] baking dish, mix together chopped French shallots, mushroom halves, 1/4 cup [60 mL] of the olive oil, 3 tablespoons [45 mL] of the balsamic vinegar, and minced garlic.
Mix well
Roast uncovered into preheated oven for approximately 30 minutes, to soften the shallots.
Mix in zucchini pieces; roast for approximately 20 to 25 minutes, until zucchini pieces are tender yet still a little firm.
Meanwhile, into a large casserole filled with salted boiling water, cook pasta noodles for approximately 8 minutes, until tender yet still a little crisp, 'al dente'.
Drain well into a sieve; cool under cold running water, then really well drain.
Transfer pasta noodles into a large glass bowl; mix in vegetables, and remaining olive oil and balsamic vinegar.
Pepper, salt and mix well.
Taste to check for seasonings.
Using a potato peeler, top the salad with large Parmesan cheese shavings.
Serve at room temperature.