Winter Herb Pasta with Roasted Vegetables

“What good is the warmth of summer, without the cold of winter to give it sweetness.”
― John Steinbeck

It’s harder for me to find beauty in the winter. I struggle to see joy when I can’t feel my toes. I spend far too much time grumbling about the lack of light that makes my photos feel dull and my mood, well dull too. But then I take a closer look at the colorful baking sheet in front of me born from a few vegetable drawer scraps. Their tough interiors soften in the oven while their edges wrinkle and char and they emerge sweet.

The ground is frozen and yet rosemary and thyme cling for life in our garden. I marvel at their scent and the piney reminder of one of the joys in this season. It is harder to find the beauty in the season but it just teaches me to look more closely because no matter happens in the day there is always sufficient joy and grace in it. It is all a matter of what I choose to see.

I’ve been meaning to share this pasta for a couple weeks now and I failed to write out the details of the process but really it’s more of a general idea. It’s a clean-out-the-fridge sort of pasta ; whatever vegetables you have on hand roast in the oven while pasta boils and is scented with woody herbs. On top garlic laced bread crumbs, Parmesan and fresh Parsley. It’s the perfect comforting, simple dinner. My favorite kind in the winter.