This veggie-packed pasta is a great way to show-off the season’s best from the farmer’s market. Other vegetables that would work well in this recipe include: diced eggplant, sliced zucchini or yellow squash, halved cherry tomatoes, shelled edamame and fire-roasted corn.
3 pounds Barilla Whole Grain Rotini
1/4 cup extra virgin olive oil
1 large yellow onion, diced
6 cups porcini mushrooms, chopped
1 medium carrot, cut into 1/4-inch slices on bias
2 medium heads cauliflower, trimmed, cut into small florets
Kosher salt and ground black pepper
6 ounces shredded Fontina cheese
- Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook as directed on package.
- Meanwhile, heat oil in large sauté pan on medium-high heat. Add onion and mushrooms; cook 8-10 min. or until edges begin to brown. Increase heat to high.
- Add carrots and cauliflower; cook 4-5 min. or until tender-crisp. Season to taste with salt and pepper.
- Add pasta; toss to combine with vegetables. Remove from heat; sprinkle with cheese before serving.