Pasta Primavera | The Chopping Block

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Pasta Primavera

Pasta Primavera is a light and flavorful main dish chocked full of vegetables, and it is perfect for spring and summer.

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Yield: 4 servings

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Active Time: 25 minutes
Start to Finish: 40 minutes

For this recipe you’ll need:

1/2 pound cremini mushrooms, sliced
1/2 red onion, thinly sliced
1 red or yellow pepper, sliced
1/2 bunch asparagus, tough ends removed and cut into 1/2-inch slices on the bias
1/2 pint cherry or grape tomatoes, halved
2 tablespoons extra virgin olive oil
1 tablespoon fresh oregano, rough chopped
1/2 to 1 teaspoon red chili flakes
Salt and pepper to taste
1/2 pound short noodles, such as penne, ziti or fusilli
Arugula Pesto
1/2 cup fresh mozzarella cheese, medium dice

Preheat the oven to 400º.
Toss the vegetables with the olive oil, oregano, red chili flakes, salt and pepper. Spread out on a parchment-lined sheet tray and roast until they are golden brown around the edges and tender, about 15 minutes. Set aside.
While the vegetables are roasting, bring a pot of water to a boil and add a generous pinch of salt. Boil the noodles until they are al dente. Drain well and transfer to a bowl.
Toss the roasted vegetables with the cooked noodles, and stir in just enough pesto to coat.
Fold in the mozzarella cheese and serve warm or room temperature.