Spring Pasta with Lemon Balsamic & Roasted Veggies
This vibrant spring pasta with roasted vegetables, kissed with Bodacious Sicilian Lemon White Balsamic and a drizzle of Bodacious Regional Medium Extra Virgin Olive Oil.
Ingredients
- 12 oz pasta (penne, rotini, or farfalle work beautifully)
- 1 zucchini, sliced into half-moons
- 1 red bell pepper, sliced into strips
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 2 tbsp Bodacious Regional Medium Extra Virgin Olive Oil, divided
- 2 tbsp Bodacious Sicilian Lemon White Balsamic
- ½ tsp salt
- Cracked black pepper to taste
- Optional: ¼ cup crumbled goat cheese or feta, fresh basil for garnish
Instructions
- Preheat oven to 425°F. Toss zucchini, bell pepper, tomatoes, and red onion with 2 Tbsp Bodacious Regional Medium EVOO, salt, and pepper. Spread on a sheet pan and roast for 20–25 minutes until caramelized and tender.
- Meanwhile, cook pasta according to package instructions. Reserve ½ cup of pasta water, then drain.
- In a large bowl, combine warm pasta, roasted veggies, remaining 1 Tbsp Bodacious Regional Medium Extra Virgin Olive Oil, and 2 Tbsp Bodacious Sicilian Lemon White Balsamic. Toss gently to coat, adding a splash of reserved pasta water to loosen the sauce if needed.
- Taste and adjust salt and pepper. Serve warm or at room temp. Garnish with goat cheese and fresh basil if desired.
Notes
Optional Additions:
- Add grilled chicken, shrimp, or chickpeas for protein
- Toss in baby spinach or arugula for extra greens
- Top with toasted pine nuts for crunch
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