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This Super Spiral Pasta is loaded with roasted veggies, cheese and of course spirals!

Super Spiral Pasta


  • 3 tablespoons olive oil; plus more for drizzling
  • Your romanesco cut into small florets and tossed with oil
  • Big handful of peas trimmed and cut in half and tossed with oil
  • One zucchini chopped and tossed with oil
  • 3 scallions chopped and tossed with oil
  • Your garlic minced
  • Salt & Pepper
  • ½ teaspoon crushed red pepper flakes plus more for serving
  • ½ cup dry white wine
  • 12 ounces Rotini spiral pasta
  • 2 ounces aged Asiago cheese or Pecorino finely grated
  • 2 tablespoons unsalted butter


  • Preheat oven to 425°.
  • Season romanesco with salt and roast for 15 minutes.
  • Then toss and add the zucchini, peas and scallions, continue roasting for 10 minutes.
  • Meanwhile, heat 3 Tbsp. oil in a large heavy pot over medium-high. Add garlic, ½ tsp. red pepper flakes, stirring often, until garlic is fragrant. Add wine and cook until liquid is almost completely evaporated, about 2 minutes.
  • Cook the pasta until very al dente (a couple minutes from being done).
  • Add 1 ½ cups of the pastas’ water to the garlic.
  • Drain the pasta and transfer to a pot with garlic & the water. Reduce heat to medium and cook, tossing often, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
  • Gradually add cheese, tossing until a sauce starts to form. Remove from heat; add butter and toss to combine.
  • Add salt and pepper to taste. Toss in the veggies and top with more cheese.