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Restaurants›Shore Grill And Grotto›Roasted Pasta Spring Primavera Recipe

Roasted Pasta Spring Primavera Recipe

Name: Shore Grill And Grottos ROASTED PASTA SPRING PRIMAVERA Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz dried penne or rigatoni; 3 tbsp extra-virgin olive oil; 1.5 tsp kosher salt; 1 tsp black pepper; 0.25 tsp crushed red pepper flakes; 8 oz asparagus, trimmed and cut on bias into 1- to 1.5-inch pieces; 1 cup zucchini, halved lengthwise and cut into 1/2-inch half-moons; 1 cup yellow bell pepper, seeded and cut into 1/2-inch strips; 1 cup cherry tomatoes, halved; 0.5 cup red onion, cut into 1/2-inch wedges; 3 garlic cloves, thinly sliced; 2 tbsp olive oil (for roasting); 1 tsp fresh thyme leaves or oregano, chopped; 3 tbsp fresh lemon juice; 1 tbsp orange juice; 3 tbsp extra-virgin olive oil (for sauce); 1 tsp grated lemon zest; 2 tbsp finely chopped fresh basil; 1 tbsp finely chopped flat-leaf parsley; 0.5 tsp Dijon mustard; 0.5 tsp honey or maple syrup; 1 tsp white wine vinegar or sherry vinegar; 0.5 tsp salt (for sauce); 2 cups fresh spinach or baby arugula (optional); 0.5 cup grated Parmesan or pecorino (optional); 2 tbsp toasted pine nuts or chopped toasted almonds (optional); 2 fresh lemon slices or wedges

Inspired by Shore Grill And Grotto

Time45m

Serves4

VEGETABLES TOSSED IN A LIGHT OLIVE OIL CITRUS SAUCE

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Ingredients

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Pasta & Pantry

12 oz dried penne or rigatoni

3 tbsp extra-virgin olive oil

1 1/2 tsp kosher salt

1 tsp black pepper

1/4 tsp Crushed red pepper flakes

Vegetables (Roast)

8 oz asparagus, trimmed and cut on bias into 1- to 1.5-inch pieces

1 cup zucchini, halved lengthwise and cut into 1/2-inch half-moons

1 cup yellow bell pepper, seeded and cut into 1/2-inch strips

1 cup Cherry tomatoes, halved

1/2 cup red onion, cut into 1/2-inch wedges

3 garlic cloves, thinly sliced

2 tbsp olive oil (for roasting)

1 tsp fresh thyme leaves or oregano, chopped

Citrus Herb Sauce

3 tbsp fresh lemon juice

1 tbsp Orange juice

3 tbsp extra-virgin olive oil (for sauce)

1 tsp grated lemon zest

2 tbsp finely chopped fresh basil

1 tbsp finely chopped flat-leaf parsley

1/2 tsp Dijon mustard

1/2 tsp honey or maple syrup

1 tsp white wine vinegar or sherry vinegar

1/2 tsp salt (for sauce)

Finishing & Garnish

2 cups fresh spinach or baby arugula (optional)

1/2 cup grated Parmesan or pecorino (optional)

2 tbsp toasted pine nuts or chopped toasted almonds (optional)

2 fresh lemon slices or wedges

Method

Prepare Pasta & Oven

Preheat and boil

Preheat oven to 425°F (220°C). Bring a large pot of salted water to a rolling boil (about 1 tablespoon kosher salt per 4 quarts water).

Cook the pasta uncovered until just shy of al dente (about 1–2 minutes less than package instructions). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside. Toss the hot drained pasta with 1 tablespoon olive oil to prevent sticking.

Roast Vegetables

On a large rimmed baking sheet, spread the asparagus, zucchini, bell pepper, cherry tomatoes, and red onion in a single layer. Add the sliced garlic and sprinkle the chopped thyme (or oregano) over the vegetables.

Drizzle 2 tablespoons olive oil over the vegetables and season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Toss with your hands or tongs to coat evenly and spread them again in a single layer so they roast instead of steam.

Roast in the preheated oven for 14–18 minutes, stirring once halfway through, until edges are lightly caramelized and vegetables are tender-crisp. If you prefer softer vegetables, roast 2–4 minutes longer. Remove from oven and set aside.

Make Citrus Herb Sauce

In a medium bowl, whisk together 3 tablespoons lemon juice, 1 tablespoon orange juice, 3 tablespoons extra-virgin olive oil, Dijon mustard, honey, white wine vinegar, and grated lemon zest until emulsified.

Stir in the chopped basil and parsley, then season with 1/2 teaspoon salt, 1/4 to 1/2 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes (adjust heat to taste). Taste and adjust acidity or sweetness: add more lemon juice for brightness or a touch more honey for balance.

Combine Pasta, Vegetables & Sauce

Return the still-warm pasta to the large pot or a wide mixing bowl. Add the roasted vegetables and pour the citrus herb sauce over top.

Toss gently to combine, adding reserved pasta water a tablespoon at a time as needed to loosen and help the sauce coat the pasta (you may need 2–1/2 to 4 tablespoons). If using spinach or arugula, fold it in now so it wilts slightly from the heat.

Taste and adjust seasoning with additional salt, lemon juice, or black pepper. If you want more olive oil richness, drizzle the remaining 2 tablespoons of olive oil over the dish and toss to finish.

Finish & Serve

Transfer the roasted pasta primavera to a serving bowl or platter. Sprinkle grated Parmesan and toasted pine nuts (if using) over the top.

Garnish with lemon slices or wedges and a few extra basil leaves. Serve warm or at room temperature.