Pasta Vita in Connecticut is a Mainstay for fast Italian cuisine. They offer delicious classic Italian dishes to-go, and make life a little easier for those of us that can't cook a full meal every single night.

Now that Spring is here, we are craving some pasta, but with a mix of fresh Spring vegetables to really welcome the season. With some inspiration from Pasta Vita's Venetian Cavatappi pasta, our version was born.

They use fresh Spring vegetables that are grilled for an even bigger flavor impact, and for our version we chose to grill some Spring asparagus and tomatoes.

But we take ours to the next level, by not only making a creamy fontina parmesan sauce, but by using a generous helping of our Sicilian Infused Olive Oil.

This EVOO is the perfect blend of garlic and herbs, and has quickly become a fan favorite here at Texas Hill Country Olive Co. And what pasta dish is complete without a drizzle of EVOO?

So keep following along for this Pasta Vita inspired pasta, and we hope you love it as much as we do!

Pasta Vita Inspired Cavatappi Pasta with Grilled Spring Vegetables and Fontina Parmesan Sauce

Ingredients:

• 1 pound cavatappi pasta
• 1 bunch asparagus, tough ends trimmed
• 1 pint cherry tomatoes, halved
• 1/4 cup Sicilian Infused Olive Oil
• Salt and black pepper, to taste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1/2 cup grated Fontina cheese
• 1/2 cup grated Parmesan cheese
• 4 cloves garlic, minced
• 1/4 teaspoon garlic powder
• 2 tablespoons tomato paste
• Garnish with fresh parsley, basil, and grated parmesan

How to Make: A Step by Step Guide 

1. Preheat grill to medium-high heat.
2. Cook the cavatappi pasta according to package instructions. Drain and set aside.
3. While the pasta is cooking, toss the asparagus and cherry tomatoes with olive oil, salt, and black pepper. Grill the vegetables until they are tender and slightly charred, about 5-7 minutes. Remove from grill and set aside.
4. In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 2-3 minutes until fragrant. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
5. Slowly pour in the milk, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for 3-4 minutes, stirring occasionally, until the sauce has thickened. Add the tomato paste and stir until well combined.
6. Remove the saucepan from the heat and stir in the grated Fontina and Parmesan cheeses until they are melted and the sauce is smooth. Add garlic powder and stir to combine.
7. In a large mixing bowl, toss together the cooked pasta, grilled asparagus, grilled cherry tomatoes, and Fontina-Parmesan sauce until everything is well-coated.
8. Serve the pasta hot, garnished with additional grated Parmesan cheese, fresh basil and parsley, and freshly ground black pepper, if desired.

Time to Eat Your Cavatappi Pasta! 

This recipe is a perfect way to enjoy the flavors of the season in a hearty and delicious pasta dish. The combination of tender grilled asparagus and juicy cherry tomatoes, tossed in a creamy and flavorful Fontina-Parmesan sauce, is sure to satisfy any pasta lover's craving.

With its easy preparation and balanced flavors, this recipe is a great option for a quick and healthy weeknight meal or a weekend dinner party.

So, grab your ingredients and try out this recipe for a mouthwatering pasta experience that you won't forget! And click below to make cooking even easier.

Download Recipe