Campanelle with Roasted Vegetables and Marinara
Servings 8
Equipment
- Baking Sheet
- Large pot
Ingredients
- 10 spears of asparagus ends trimmed, cut into thirds
- 1 zucchini sliced
- 8 oz button mushrooms quartered
- 1 small red onion quartered
- 2-3 red and yellow baby bell peppers sliced
- 5-6 cloves of garlic keep skins on for roasting
- Sea salt and freshly cracked black pepper to taste
- Dried basil to taste
- 1 lb. campanelle pasta
- Roasted garlic and basil marinara or a jar of store-bought sauce
- Fresh basil chopped
- Asiago or Parmesan grated
Instructions
- Prepare the roasted garlic and basil marinara, then let it simmer.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment or foil (for easy cleanup), then coat with olive oil cooking spray.
- Place the onions, mushrooms, bell pepper, and garlic (keep the skins on to avoid burning) on the baking sheet.
- Drizzle with olive oil and season with dried basil, sea salt, and pepper to taste.
- Roast for 20 minutes.
- Add the asparagus and zucchini to the baking sheet, drizzle with a bit more oil, and re-season with a bit more basil, sea salt, and freshly cracked black pepper.
- Roast for an additional 10 minutes. Remove from the oven and set aside.
- Once the garlic has cooled, carefully remove the skins, slice, then return to the rest of the veggies.
- Cook the campanelle al dente in a large pot of well-salted water, according to the package instructions. Drain.
- Toss the cooked pasta with the marinara until evenly coated.
- Add the roasted veggies and fresh basil, then mix gently.
- Serve with Asiago or Parmesan. Enjoy.