Wednesday, May 4, 2016

Pasta with Roasted Spring Vegetables and Marinated Mozzarella

Ever since being inspired by Mel to roast vegetables, it's about the only way I prepare them much more flavor.  And with my new air fryer, it only takes minutes (and doesn't heat up the kitchen, very important that we're stepping into summer temperatures).  

So when I across this recipe, I wanted to try it for because of all the roasted vegetables (which you can certainly change to what you like or what's in season.  But also because it calls for roasted radishes.  I had never heard of roasting radishes, but all of a sudden I'm seeing them posted in several places.  I love using ingredients in different ways and my friend and I ran across some beautiful radishes last weekend at the opening of our farmer's market.

And I had never noticed marinated mozzarella balls but had just spotted a tub of them at Wal-Mart.  The marinade is really good, but you can certainly just use cubed fresh mozzarella or the mozzarella pearls with some extra-virgin olive oil and some of the herbed olive oil.

A NOTE:  This recipe makes a lot.  I halved it but could have easily quartered it for just 1 or 2 servings.  Again, use the recipe as a guideline, but use vegetables that you prefer or are in season.  Also, click on the recipe source link below for much more information and step-by-step instructions and photos.


4 cups broccoli florets (about 2 heads)
1 red onion, chopped into 1" cubes
1 bunch radishes, trimmed then cut into wedges (about 1 1/2 cups)
2 cups sugar snap peas
1 bunch asparagus, trimmed then cut into 2" lengths (about 2 cups)
garlic salt and pepper
12 oz medium-cut pasta, like rotini
2 Tbsp chopped fresh basil (more for me)
2 Tbsp chopped fresh chives (more for me)
1/4 cup freshly grated Parmesan
8 oz marinated mini mozzarella cheese balls, sliced in half + 1/4 cup of the marinating oil (see note)

Preheat oven to 425F then line two large baking sheets with foil and spray with nonstick spray.  Bring a large pot of salted water to a boil.

Divide broccoli, red onion, and radishes between baking sheets then drizzle with olive oil, season with garlic salt and pepper, then toss with hands to coat.  Roast for 10 minutes.  In the meantime, add the snap peas and asparagus and to a bowl and then toss with olive oil, garlic salt and pepper.  Divide the asparagus and snap peas between the baking sheets then stir with a spatula and roast for an additional 5-10 minutes, or until all vegetables are crisp tender (do not overcook!)

Once vegetables go back into the oven the second time, add pasta to boiling water then cook until al dente.  Reserve 1 cup of the pasta cooking water then drain pasta and return to the pot.  Add mozzarella cheese marinating oil, Parmesan, the roasted vegetables, fresh basil, and fresh chives then stir to combine.  Add mozzarella cheese then stir to combine.  Taste then add more salt, pepper, and/or reserved pasta cooking water until desired taste and consistency is reached, and then serve.

*  Use whatever vegetables you like in this dish, just make sure they total 10-12 cups of chopped vegetables.
*  This recipe feeds a crowd but can be easily halved or quartered.
*  If you only find regular mini mozzarella cheese balls, that fine!  Just use regular or herbed EVOO to dress the cooked pasta.
*  This does keep well for a couple of days, so you'll have a nice snack or ready-to-take lunch.  It's also a great Meatless Monday (or any day) meal.

Recipe Source:

No comments:

Post a Comment