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Pasta with Roasted Spring Vegetables and Marinated Mozzarella
Pasta with Roasted Spring Vegetables and Marinated Mozzarella is a light and healthy, gluten-free main featuring fresh spring vegetables, and decadent marinated mozzarella balls.
👥 8 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●baking sheet
- ●oven
- ●bowl
- ●spatula
📝 Preparation Steps
1
Preheat oven to 425 degrees then line two large baking sheets with foil and spray with nonstick spray. Bring a large pot of salted water to a boil.
2
Divide broccoli, red onion, and radishes between baking sheets then drizzle with extra virgin 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 to a bowl then toss with extra virgin 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 ⏱️ 8-10 minutes, or until all vegetables are crisp tender (do not overcook.)
red onion (chopped into 1” cubes)1extra virgin olive oilgarlic salt and peppersnap peas2 cups
3
Once vegetables go back into the oven the second time, add pasta to boiling water then cook until al dente. Reserve 1 cup pasta cooking water then drain pasta and return to the pot. Add mozzarella cheese marinating oil, parmesan cheese, 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.
chopped fresh basil2 Tablespoonschopped fresh chives2 Tablespoons
Nutrition Facts
calories
286 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
5 g
sugar Content
5 g
sodium Content
98 mg
protein Content
15 g
cholesterol Content
13 mg
carbohydrate Content
41 g
saturated Fat Content
3 g
unsaturated Fat Content
0.7 g
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