Burrata Roasted Vegetable Pasta recipe
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Ingredients
- 1 cup balsamic vinegar 16 ounces fresh asparagus, trimmed 8 ounces button mushrooms, quartered 16 ounces Roma tomatoes, quartered 16 ounces small zucchini squash, sliced thinly lengthwise 1 small bunch Italian parsley, chopped 1 cup extra virgin olive oil 3 cloves garlic, crushed 2 tablespoons kosher salt 2 tablespoons cracked black pepper 1 (16 ounce) package gemelli pasta 1 leaf Fresh basil leaves, torn into small pieces 8 ounces BelGioioso burrata cheese, sliced
Nutrition Info
- 471.6 caloriescarbohydrate: 43.9 gcholesterol: : -fat: 29.5 gfiber: 4.2 gprotein: 13.1 gsaturatedFat: 3.4 gservingSize: -sodium: 1240.8 mgsugar: 8.3 gtransFat: : -unsaturatedFat: : -
Directions Burrata Roasted Vegetable Pasta
Directions
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Preheat oven to 425 degrees F. In a large saucepan over high heat, boil balsamic vinegar until it is reduced to half. Remove from heat and let cool.
In a large bowl, combine asparagus, mushrooms, tomatoes, zucchini, parsley, olive oil, garlic, salt and pepper. Toss to incorporate olive oil. Place vegetables onto a large sheet pan and bake for 10-12 minutes, stirring halfway through.
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 12 to 13 minutes.
Remove vegetables from oven and let cool. Drizzle with reduced balsamic to taste. Add more salt and pepper if desired.
Toss cooked pasta with fresh basil and olive oil and place into serving bowls. Top with roasted vegetable mixture. Place sliced Burrata on top of vegetables, drizzle with olive oil, and garnish with fresh basil.