Roasted Spring Vegetable Pasta
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Ingredients
- 1 pound of your favorite Montebello Pasta
- 2 cups cauliflower florets, cut into bite-size pieces
- 4 small spring onions, quartered with root end attached
- 10 asparagus spears, cut into inch-long pieces
- 1 Tablespoon Urban Accents Roasted Garlic and Rosemary Veggie Roaster
- 4 Tablespoons Stonewall Kitchen Artichoke Pesto
- 1 Tablespoon fresh mint leaves
- 1 Tablespoon fresh parsley leaves
- Montebello Organic Extra Virgin Olive Oil
- Salt and pepper to taste
Directions
- Preheat your oven to 400°F.
- Place cauliflower pieces and spring onion quarters in a medium bowl, and asparagus in a separate bowl. Drizzle with Montebello Organic Extra Virgin Olive Oil and the Urban Accent Roasted Garlic and Rosemary Veggie Roaster blend. Place cauliflower and onion on one foil-lined baking sheet, and the asparagus on another.
- Bake cauliflower and onions for about 20 – 25 minutes, or until tender and golden brown. Bake asparagus for about 6 – 10 minutes, or just until asparagus is tender but retains its vibrant color.
- Meanwhile, cook pasta according to directions on box and drain, reserving 2 – 4 Tablespoons of pasta water. Return cooked, drained pasta to pot and return to low heat.
- Add Artichoke Pesto and toss pasta in sauce, adding reserved pasta water if needed to coat well. Add in roasted vegetables and toss again.
- Divide pasta into two large bowls and finish with mint and parsley leaves. Serve alongside a warm, crusty baguette that has been topped with our Tomato Herb Bruschetta Spread.
