Roasted Veggie and Melty Mozzarella Pasta

"Making the most of those early-season summer veggies by roasting them up and tossing them with perfectly al dente fusilli, butter, Gratsi white, and lemon juice. A decadent but light pasta I could eat every day."

By Rita Kokshanian Mashkova

@saturdaytable

May 16, 2024

Roasted Veggie and Melty Mozzarella Pasta

By Rita Kokshanian Mashkova

Ingredients

1

medium eggplant, chopped
1

medium zucchini or summer squash, chopped
1

red bell pepper, chopped
1/2

pint cherry tomatoes
1

small or 1/2 large red onion, chopped
1

tbsp aleppo pepper
1/3

cup olive oil + 1 tbsp
1/2 lb

fusilli pasta
1/2

cup Gratsi white
2

tbsp butter
1.5

tbsp lemon juice
1

ball fresh mozzarella cheese, torn into bite-sized chunks
Basil for garnish
Zest of 1 lemon
Salt

Instructions

TOTAL TIME

40 Minutes

2-3 servings

The best part is the cutlets don’t take long to come together, and taste just as delicious at room temperature as they do fresh out of the pan. Perfect for making ahead.

A pan of rotini pasta with roasted cherry tomatoes, eggplant, yellow bell peppers, and melted mozzarella cheese on top sits on a stovetop.

STEP 1

Preheat oven to 415 degrees fahrenheit.

STEP 2

On a large baking sheet, toss veggies with 1/3 cup olive oil, Aleppo pepper, and season generously with salt. Make sure they are evenly coated, and spread into a single layer.

A baking sheet filled with chopped vegetables including yellow squash, eggplant, red bell peppers, red onions, and cherry tomatoes, all seasoned and ready for roasting.

STEP 3

Bake for 30 minutes, tossing halfway through, until veggies are soft and starting to caramelize.

STEP 4

While the veggies are baking, cook pasta in boiling , heavily salted water until al dente, according to package directions. Reserve pasta water.

STEP 5

Heat remaining 1 tbsp of olive oil in a large saucepan, then add roasted veggies and cooked pasta.

STEP 6

Toss, then add white wine, lemon zest, lemon juice, butter, and about 1/4 cup of pasta water.

A hand pours clear liquid from a glass into a skillet filled with rotini pasta, cherry tomatoes, and eggplant. Bananas and oranges are visible in the background on a kitchen counter.

STEP 7

Mix and cook over medium heat until a glossy sauce is coating the pasta and veggies. You may need to add a bit more pasta water.

STEP 8

Turn heat down to low and spread mozzarella chunks over the top.

STEP 9

Cover and cook just until cheese has melted, 1-2 minutes.

STEP 10

Serve immediately and garnish with fresh basil, enjoy!

A pan of rotini pasta with tomatoes and vegetables sits next to a white plate of the pasta topped with fresh basil. A glass of water is also visible on the wooden table.

A bowl of rotini pasta with roasted vegetables, fresh basil, and cheese sits on a wooden table, next to a pan of pasta, a glass, and a pitcher of white wine labeled GRATSI.

Roasted Veggie and Melty Mozzarella Pasta

Roasted Veggie and Melty Mozzarella Pasta