Mezze Penne Pasta Primavera Recipe | 360 Cookware

Ingredients

• 1/2 cup good olive oil
• 1 Tablespoon garlic, minced
• 1 cup sweet grape tomatoes, washed, thoroughly dried, and *scored
• 1 teaspoon fresh oregano, minced
• 1/2 cup carrot, cut into thin medallions
• 1/3 cup sweet red pepper, cut into medium dice
• 12 stalks pencil thin asparagus, washed, trimmed and cut into 1 1/2” segments
• 1/2 cup scallions rings, thinly sliced
• 8 ounces mezze (mini) penne pasta noodles, cooked to just under “al dente”
• 1/2 cup of pasta water (reserved, use if needed)
• 6 large basil leaves, rolled and cut into thin ribbons (chiffonade)
• 2 Tablespoons grated Pecorino Romano cheese, plus extra for serving
• 1 Tablespoon fresh parsley, minced
• Sea salt and freshly ground pepper to season
• Red chile flakes, optional