This veggie-packed pasta is a great way to show-off the season’s best from the farmer’s market. Other vegetables that would work well in this recipe include: diced eggplant, sliced zucchini or yellow squash, halved cherry tomatoes, shelled edamame and fire-roasted corn.
Whole Grain Rotini with Cauliflower, Porcini Mushrooms and Fontina
3 pounds Barilla Whole Grain Rotini
1/4 cup extra virgin olive oil
1 large yellow onion, diced
6 cups porcini mushrooms, chopped
1 medium carrot, cut into 1/4-inch slices on bias
2 medium heads cauliflower, trimmed, cut into small florets
Kosher salt and ground black pepper
6 ounces shredded Fontina cheese