Roasted Veggie and Melty Mozzarella Pasta

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.

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.

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.

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!