This simple recipe exalts the flavors of Spring with its fresh, roasted heirloom vegetables. It may be enjoyed immediately or refrigerated to serve later as a cold pasta salad.
1 box Monograno Felicetti Organic “Matt” Penne Ritorte
3 Rainbow carrots, scrubbed clean and cut into thin strips
12oz Fingerling potatoes, cut into strips
1 large zucchini, cut into thin strips
1 onion, thinly sliced
1 314g jar Organic Apulian cherry tomatoes by Agricola Paglione, reserve the brine
Extra Virgin Olive Oil with Fresh Aromatic Herbs by Galantino
Trapani Sea Salt, “Grosso,” with Summer Truffle by Giuliano Tartufi
Fresh ground black pepper
Preheat the oven to 400 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the oil, Trapani sea salt, and pepper to coat. Then arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water according to package directions, until al dente, tender but still firm to the bite. Drain, reserving 1 cup of the cooking liquid.
Using a spatula scrape the roasted vegetables from the baking ban into a large bowl and toss the pasta. Add the brine from the cherry tomatoes and enough reserved cooking liquid to moisten, and maybe another splash of oil. Season the pasta with salt and pepper to taste. Serve immediately to enjoy warm, or refrigerate for later.