- An assortment of in-season vegetables that can be quickly roasted (go for a colorful mix!)
- 1 lb. thin asparagus, trimmed and cut into 1-inch lenghts
- 2 pints sweet cherry tomatoes
- 4 yellow zucchini, cut into 1/2-inch wide 1/4 rounds
- 1 purple onion, medium sliced
- 1/4 lb. baby mushrooms (baby bella, shiitake, etc.), if large slice in half
- 4 leeks, trimmed, cleaned and washed in cut in 1/2-inch wide 1/2 rounds
- Extra-virgin olive oil
- Kosher salt
- Black pepper
- 1 lb. good quality dried strand pasta (such as bucatini, chitarra, spaghetti, etc.)
- 2 tbsp. unsalted butter
- Grated Parmigiano Reggiano cheese to taste–and extra for the table when serving
- Chopped parsley or basil for a nice topping
- Preheat oven to 400℉.
- Prepare the vegetables as indicated. You want to get them all bitesized but they will shrink considerably when you roast them.
- Spread the vegetables out on a sheet pan and liberally coat with olive oil, salt and pepper.
- Roast in the oven for about 30 minutes, tossing them once with a spatula.
- While the vegetables are roasting, prepare a pot for the pasta over a high flame. When boiling, add a big handful of salt. Have a heatproof cup nearby to hold about 1 cup of the pasta cooking water.
- Cook the pasta per the package directions to just al dente. The pasta will continue to cook when added to the vegetables. Reserve 1 cup of pasta water, then drain the pasta.
- In a large skillet over medium heat, add the drained pasta, the roasted vegetables and any accumulated juices. Add the butter and gently stir to achieve a sauce-like texture. Add a little pasta water to loosen it up.
- When you’re happy with the consistency, add some cheese and stir into the mixture.
- Top with chopped basil or parsley and serve with more cheese.