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Photo Credit: Elizabeth Newman

Nodi Marini Pasta with Roasted Vegetables and Stracciatella

15 MINPrep Time
15 MINCook Time
4Servings
by Giadzy
Photo Credit: Elizabeth Newman
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When fresh summer vegetables are ripe, there’s no better way to eat them than to load them into pasta. Roasting them together brings out even more natural sweetness, and the result is a pasta that feels light and satisfying but full of bright flavor. Dollop it with stracciatella for some added decadence and creaminess – but if you can’t find stracciatella (aka, the creamy inside of burrata) simply tear up burrata for the same delicious effect. 

Nodi Marini Pasta with Roasted Vegetables and Stracciatella
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Nodi Marini Pasta with Roasted Vegetables and Stracciatella

Rated 5.0 stars by 1 users

Category

Pasta

Servings

1 serving

Prep Time

15 minutes

Cook Time

15 minutes

Calories

911

Author:

Giadzy

Ingredients

Instructions

  1. Preheat the oven to 450°F. Prepare a baking sheet pan with parchment paper.
  2. In a large serving bowl, toss the squash, green beans, tomatoes, and garlic with the oil and salt. Transfer to the baking sheet pan and evenly arrange the vegetables. Roast until the vegetables are cooked and golden brown, about 25 to 30 minutes. Transfer the vegetables and any juices to the same large serving bowl.
  3. Meanwhile, Bring a large pot of salted water to a boil. Add the pasta to the boiling salted water and cook to al dente package instructions, about 12 minutes. Drain, reserving 1/2 cup of the pasta water.
  4. Add the pasta to the bowl with the veggies, and top with the Parmesan, chili paste, and the pasta water. Toss to combine. Dollop with stracciatella and basil, and serve.

Nutrition

Nutrition

Nutrition Serving Size
1 serving
per serving
Calories
911
Amount/Serving % Daily Value
Carbs
121 grams
Protein
39 grams
Fat
31 grams
Saturated Fat
12 grams
Cholestrol
47 milligrams
Sodium
1190 milligrams
Fiber
11 grams
Sugar
9 grams

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