Roasted Vegetables with Gemelli Pasta and Burrata

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

Directions

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.

In a large bowl, combine asparagus, mushrooms, tomatoes, squash, zucchini, parsley, olive oil, garlic, salt and pepper. Toss to incorporate olive oil. Place vegetables onto a large sheet pan and bake for 10-12 minutes, stirring halfway through. Remove vegetables from oven and let cool. Drizzle with reduced balsamic (you may not need all of the vinegar, depending on your taste.) Add more salt and pepper if desired.

Toss pasta with fresh basil and place into serving bowl. Top pasta with prepared vegetable mixture. Place sliced BelGioioso Burrata on top of vegetable mixture. Drizzle cheese with a little olive oil and garnish with fresh basil leaves. Serve at room temperature.