Roasted Vegetables with Gemelli Pasta - BelGioioso Cheese
Preheat oven to 425˚F. In a large sauce pan over high heat, boil balsamic vinegar until it is reduced to half. Remove from heat and let cool.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.belgioioso.com.
Ingredients
- 1 cup balsamic vinegar
- 16 oz. asparagus, trimmed
- 8 oz. button mushrooms, quartered
- 16 oz. Roma tomatoes, quartered
- 16 oz. yellow squash, sliced thinly lengthwise
- 16 oz. small zucchini squash, sliced thinly lengthwise
- 1 small bunch of Italian parsley, chopped
- 3 garlic cloves, crushed
- 2 Tbsp. kosher salt
- 2 Tbsp. cracked black pepper
- 1 cup extra virgin olive oil
- 16 oz. Gemelli pasta, cooked al dente and tossed with a little olive oil
- Fresh basil leaves, torn into small pieces
- 8 oz. BelGioioso Burrata cheese, sliced
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