📝 About This Recipe
This vibrant pasta dish celebrates the arrival of spring with a bounty of oven-roasted vegetables that caramelize to perfection, enhancing their natural sweetness. The 'twin' twists of the gemelli pasta are designed to catch every drop of the silky, garlic-infused olive oil sauce and bright lemon zest. It is a light yet deeply satisfying Italian-inspired meal that captures the essence of a Mediterranean garden in every forkful.
🥗 Ingredients
The Roasted Harvest
- 1 bunch Asparagus (tough ends trimmed, cut into 2-inch pieces)
- 2 medium Zucchini (halved lengthwise and sliced into half-moons)
- 1 medium Yellow Squash (halved lengthwise and sliced into half-moons)
- 1 small Red Onion (cut into 1/2-inch wedges)
- 1 cup Cherry Tomatoes (kept whole to burst during roasting)
- 3 tablespoons Extra Virgin Olive Oil (high quality for roasting)
- 1 teaspoon Kosher Salt and Black Pepper (or to taste)
Pasta and Sauce
- 1 pound Gemelli Pasta (dried)
- 4 cloves Garlic (thinly sliced)
- 1/2 teaspoon Red Pepper Flakes (optional, for a subtle heat)
- 1/2 cup Reserved Pasta Water (starchy water from the pot)
- 2 tablespoons Unsalted Butter (cold, to emulsify the sauce)
The Finishing Touches
- 1/4 cup Fresh Parsley (finely chopped)
- 1 large Lemon (zested and juiced)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Pine Nuts (toasted until golden)
👨🍳 Instructions
-
1
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
-
2
In a large bowl, toss the asparagus, zucchini, yellow squash, red onion, and cherry tomatoes with 3 tablespoons of olive oil, salt, and pepper until evenly coated.
-
3
Spread the vegetables in a single layer on the prepared baking sheet. Roast for 15-20 minutes, or until the vegetables are tender and slightly charred, and the tomatoes have begun to burst.
-
4
While the vegetables roast, bring a large pot of heavily salted water to a rolling boil.
-
5
Add the gemelli pasta to the boiling water and cook according to package directions until 'al dente'—usually about 9-11 minutes.
-
6
Before draining, carefully scoop out at least 1 cup of the starchy pasta cooking water and set it aside. Drain the pasta.
-
7
In the same pot used for the pasta, heat 1 tablespoon of olive oil over medium-low heat. Add the sliced garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant but not browned.
-
8
Return the cooked gemelli to the pot with the garlic oil. Add the roasted vegetables and any juices from the baking sheet.
-
9
Pour in 1/2 cup of the reserved pasta water and the cold butter. Toss vigorously over medium heat to create a light, silky emulsion that coats the pasta.
-
10
Remove from heat. Add the lemon juice, half of the lemon zest, and half of the grated Parmigiano-Reggiano. Toss once more.
-
11
Taste and adjust seasoning with additional salt or pepper if needed.
-
12
Transfer to a warm serving platter. Garnish with the remaining lemon zest, fresh parsley, toasted pine nuts, and the rest of the cheese.
💡 Chef's Tips
Always salt your pasta water until it tastes like the sea; this is your only chance to season the pasta itself. Don't over-roast the vegetables; they should be tender-crisp to provide a nice texture contrast to the soft pasta. If the pasta seems dry, add the reserved pasta water a tablespoon at a time until the sauce is glossy. For a vegan version, omit the butter and cheese and use a high-quality nutritional yeast or vegan parmesan. To toast pine nuts, place them in a dry pan over medium heat for 2-3 minutes, shaking constantly until fragrant.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a light Pinot Grigio to complement the citrus notes. Serve alongside a simple arugula salad with a balsamic vinaigrette for a peppery crunch. Accompany with warm, crusty ciabatta bread to soak up the garlic-lemon oil. For added protein, top with grilled shrimp or sliced herb-roasted chicken breast. A side of marinated olives and artichoke hearts makes for a perfect Italian-themed spread.