Pasta Giardiniera

Ingredients

• 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

Preparation

1. 1. Preheat broiler to high.
2. 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. 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. 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. 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.