Pecorino Romano cheesegrated, plus more to sprinkle on top½ cup
fresh basil leavestorn~¼ cupsest.
Steps
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1
Prepare all vegetables: slice the onion, red bell pepper, and mushrooms; cut zucchini into pieces; cut asparagus into three pieces each; halve the tomatoes.
2
Heat olive oil in a large pot and add the sliced garlic, letting it cook briefly until fragrant.
3
Add the hot red pepper flakes, adjusting the amount to your taste preference.
4
Add the onions and cook for a couple of minutes until they begin to soften.
5
Add the mushrooms, zucchini, and asparagus, cooking for about a minute.
6
Season the vegetable mixture with salt and black pepper to taste.
7
Add the frozen peas and tomatoes, cooking for a few more minutes.
8
Cook the pasta in salted boiling water until al dente, then drain, reserving some pasta cooking water.
9
Add the cooked pasta to the vegetable mixture and toss to combine. Add reserved pasta water as needed to achieve the desired consistency.
10
Taste and adjust seasoning with salt and black pepper as needed. Cook for a couple more minutes to allow all flavors to meld.
11
Transfer to serving plates and top with grated Pecorino Romano cheese and torn fresh basil leaves before serving.
PrimedTableBETA
