Sometimes I wish I could eat pasta every day of my life. Seriously – I would have no qualms about slurping down homemade trenette with pesto, pappardelle with a thick ragu, or grandma’s cheesy lasagna every single day of my life. This unrealistic infatuation with the mighty noodle happens to me every time I create a pasta dish that turns out perfect. By perfect, I mean every aspect of the dish fits together in gloriously delicious harmony, with a myriad of tastes and textures in every last bite.
This particularly perfect pasta recipe will prove that not all baked pasta dishes are vein-cloggingly (is that a word?) bad for you. Not all semolina that comes out of the oven must be covered with cream and cheese (not that I have anything against a good mac and chz). This baked dish combines first-of-the-season asparagus, fresh broccoli, roasted garlic and peas, with high-quality Asiago and Romano cheeses, and some homemade breadcrumbs. Not too unhealthy, right? I actually reasoned that it was healthy enough to take a rather large second serving.
One note – although it would be much quicker, don’t skip the roasting step. The caramelized vegetables are what makes this dish so special.