Dream Dishes: Diane Adams’s Tostadas and Pasta with Roasted Vegetables

November 22, 2015

With the holidays looming and our schedules becoming increasingly hectic it’s nice to have something quick and healthy to fix for dinner. I’d like to share a couple of recipes that are favorites at my house. These are my personal recipes and I’ve never tried to share them before so be gentle!

This first one I made up on the fly one night when I needed something quick. What a surprise that the kids love it! I hope you do too.


Pasta with Roasted Vegetables

 pasta plated


 prv ingredients 



  1. Preheat oven to 450 degrees Fahrenheit. Line a sheet pan with foil. Use a single sheet and fit it to the bottom and sides of the pan. Be careful not to tear it. Oil it with some olive oil (or oil of choice).

  2. Wash, slice all vegetables except the tomatoes and garlic. Pile them on the foil lined sheet pan include the whole tomatoes. Crush the garlic cloves over the top. Use more or less garlic to your personal taste. Salt and pepper to taste.

  3. Place in oven on center rack. Cook for 45 minutes to an hour. Keep an eye on it and take it out when the vegetables are roasted to your taste. Cook pasta according to package directions while vegetables are roasting.

  1. Dump the vegetables on top of the cooked pasta. Make sure you get all the juice in the pot too, you don’t want dry noodles! Toss the vegetables and pasta to combine. and that’s it! Enjoy!!!

pasta plated

  1. This recipe is super adaptable. I’ve made it with Italian sausage and asparagus. Feel free to add cheese, though as much as I love cheese I prefer this dish without. Since I made up this recipe myself, the instructions are not professional. If you have any questions, please leave them in comments and I’ll do my best to answer.


And now…Tostadas!

I didn’t make up tostadas (obviously), but here is how I fix them at home. You’ll notice there’s not much (any) heat in my recipes. I’m not one for a lot of spice, but I’ve nothing against you adding as much as you like.




  1. Roast one small chicken (about 3 or 4 lbs) or use a rotisserie chicken. Let the chicken cool and bone it. Shred the meat.

  2. Chop the peppers and dice the onion. Sauté the onion until soft. Add the peppers continue to cook until fragrant. Add the shredded chicken and Fajita sauce. Cook over medium low heat until heated through. Allow to simmer while you heat the refried beans. If the beans are very thick you can thin them slightly with chicken broth.

  3. Spread a tostada with refried beans, a couple tablespoons. Spread sour cream over the refried beans, add the chicken mixture (don’t over load the tostada!) and then toppings of choice.

  1. That’s it! Yummy tostadas ready to eat. As you can see my choice of toppings doesn’t include lettuce (icky, icky lettuce, boo!) I think some black olives might be a welcome addition next time.


They aren’t beautiful but they are delicious! I usually have sweet tea with my dinner; which will come as no surprise to those who know me.  I also have a collection of really cute cups which makes drinking my tea fun.

Please let me know if you try the recipes! I’ll be happy to answer questions. I hope you enjoy!


Website: www.dianeadams.virtualdelusions.com

Twitter: @d_adams

Facebook: Diane Adams


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