Zesty Pasta Giardiniera
1 large red bell pepper
10 cup water
10 baby carrots with tops, trimmed (do not peel)
1 small red onion, thinly sliced
3 ounces sugar snap peas, trimmed
1/4 cup extra-virgin olive oil, divided
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
1/2 teaspoon crushed red pepper
3 ounces fresh mozzarella cheese, cubed
1 tablespoon fresh thyme leaves
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.
4.Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons olive oil, and swirl to coat. Add onion, 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, and crushed red pepper in a large bowl; toss to combine. Add mozzarella; sprinkle with thyme.