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Pasta Giardiniera

Photo: Brian Woodcock; Styling: Mary Clayton Carl
Hands-on time 29 mins
Total time 45 mins
Yield Serves 4 (serving size: 1 1/4 cups)
Fresh lasagna noodles offer silky texture without the work of making your own pasta. Here we cut the sheets into thick noodles. Sub pappardelle or fettuccine, if necessary.


  • 1 large red bell pepper
  • 10 cup water
  • 10 baby carrots with tops, trimmed (do not peel)
  • 4 ounces red pearl onions
  • 3 ounces sugar snap peas, trimmed
  • 1/4 cup extra-virgin olive oil, divided
  • 3 1/2 ounces shiitake mushroom caps, halved
  • 1 fennel bulb, trimmed and vertically sliced
  • 3/4 teaspoon salt, divided
  • 2 tablespoons champagne vinegar
  • 6 ounces fresh lasagna noodles, cut into 1 1/4 x 5-inch ribbons
  • 1 tablespoon capers, drained
  • 1/2 teaspoon crushed red pepper
  • 3 ounces (1/4-inch) cubed fresh mozzarella cheese (about 3/4 cup)
  • 1 tablespoon fresh thyme leaves

Nutrition Information

  • calories 388
  • fat 19.8 g
  • satfat 5 g
  • monofat 10 g
  • polyfat 1.9 g
  • protein 10.9 g
  • carbohydrate 43.3 g
  • fiber 6.6 g
  • cholesterol 48 mg
  • iron 3 mg
  • sodium 596 mg
  • calcium 178 mg

How to Make It

  1. Preheat broiler to high.

  2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and cut into strips.

  3. While bell pepper broils, bring 10 cups water to a boil in a Dutch oven. Add carrots and onions; cook 2 minutes. Add peas; cook 2 minutes. Drain; rinse with cold water. Drain. Remove carrot skins by rubbing gently with a clean, dry paper towel. Remove stem ends from onions; peel.

  4. Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons olive oil, and swirl to coat. Add onions, mushrooms, and fennel; sauté for 2 minutes, stirring occasionally. Add 1/4 teaspoon salt; reduce heat to medium, and sauté for 3 minutes, stirring occasionally. Add bell pepper, carrots, and vinegar; cook 2 minutes or until liquid almost evaporates.

  5. Cook pasta in boiling water 2 minutes; drain. Combine pasta, remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, fennel mixture, capers, and crushed red pepper in a large bowl; toss to combine. Add mozzarella; sprinkle with thyme.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit