Showcase Ethiopia’s star seasoning blend, Berbere, in this simple veggie-forward pasta dish. Warm ingredients like McCormick® Cinnamon and Ginger infuse a fragrant richness into cauliflower, carrots and cherry tomatoes while they roast. Toss with perfectly cooked, "al dente" pasta, feta and parsley, with just a squeeze or two of lemon to complete this East African meal.
1/2 cup Crumbled feta cheese, plus additional for garnish
2 tbsps Parsley, fresh, picked, leaves only, chopped, plus additional for garnish
1 each Lemon, cut into wedges
Procedure
Preheat oven to 450°F. Toss vegetables with 2 tablespoons of the oil in large bowl. Mix Berbere Seasoning Blend and sea salt. Sprinkle over vegetables; toss to coat evenly. Spread in single layer on foil-lined 15x10x1-inch baking pan.
Roast 35 to 40 minutes or until vegetables are tender and slightly charred, stirring halfway through cook time.
Meanwhile, cook pasta as directed on package. Drain well. Transfer to large bowl. Add feta, parsley and remaining 1 tablespoon oil; toss well.
Place pasta in serving dish. Top with roasted vegetables.
Garnish with lemon wedges and additional feta and parsley, if desired.
Chef's Tip!
This recipe makes 8-1 cup servings.
Find our Berbere Seasoning Blend and other sensational spice blends on http://www.mccormickforchefs.com
