Herbed Vegetables On Capellini

A fragrant mix of fresh herbs is a must for this dish, making it an ideal aromatic dish for entertaining. To complete the menu, brush chicken breasts, tuna steaks, or salmon steaks with olive oil; grill them and then sprinkle with salt and pepper. Place atop the capellini and top with the vegetables.

¼ cup plus 1 tablespoon olive oil
2 tablespoons fresh lemon juice
4 cloves garlic, minced
1 teaspoon minced fresh thyme
1 teaspoon minced fresh oregano (see Tip)
1 teaspoon minced fresh rosemary
½ teaspoon pepper, or to taste
1/8 teaspoon salt, or to taste
6 ounces portobello mushrooms, cut into ½-inch-thick slices
1 red bell pepper, cut into ¼-inch lengthwise strips
8 asparagus spears, cut into 2-inch-long pieces
1 medium onion, cut into ¼-inch-thick slices
12 ounces capellini (angel hair pasta)
Freshly ground black pepper; freshly grated Parmesan cheese, crumbled feta or chevre cheese, and sprigs of fresh thyme, oregano, or rosemary for garnish

Bring a large pot of salted water to a boil over high heat.

Stir together ¼ cup of the olive oil, lemon juice, garlic, thyme, oregano, rosemary, pepper, and salt in a large bowl. Add the vegetables and toss.

Heat a large skillet over high heat. Add the vegetables with the olive oil mixture and cook, stirring often, until the asparagus is crisp-tender and all of the vegetables are lightly charred in spots, about 4 to 6 minutes. Remove the pan from the heat; taste and adjust the seasoning.

When the vegetables are nearly done, add the capellini to the pot of boiling water.

When the water returns to a boil, stir occasionally to separate the capellini. Reduce the heat to medium-high and cook until al dente, about 3 to 4 minutes, or according to package instructions. Drain well; return the capellini to the pot and toss with the remaining 1 tablespoon of olive oil.

To serve, transfer the capellini to pasta bowls; top with the grilled vegetables.