The big garden I had envisioned last spring, somehow didn’t happen this year. I got too busy, and sadly my garden plans fell to the wayside. I did manage to grow a lovely herb garden that has been much enjoyed. Luckily though, one of my lovely neighbors has been giving me bags full of garden vegetables like zucchini and squash. Roasted Vegetable Pasta is one of my favorite simple dishes to prepare, and it uses up a lot of fresh garden veggies.
Vegetables are the star of this dish and their flavors really come through in the roasting process. You won’t miss the meat with this dish!
Roasted Vegetable Pasta
ingredients:
3 medium zucchini
3 medium yellow squash
1 pint cherry tomatoes
1 medium red onion
1 red bell pepper
2 teaspoons minced garlic
1/4 cup extra virgin olive oil
salt and pepper, to taste
1 pound penne pasta (preferably enriched or whole wheat)
grated Parmesan (optional)
directions:
Preheat oven to 400 degrees, and get out 2 large shallow baking pans.
Wash vegetables well, dry and cut into bit size pieces. Place the veggies into the baking pans, in a single layer. Sprinkle vegetables with salt and pepper. Drizzle olive oil over the vegetables. Roast for about 40 to 45 minutes, rotating the top and bottom pans about halfway through.
Approximately 15 minutes before the vegetables are done, prepare pasta according to package directions, until al dente. Drain pasta. Place pasta in a large serving bowl and top with roasted vegetables. Stir to combine and top with grated Parmesan cheese, if desired. Enjoy!
What have you been making with summer vegetables?
Roasted Vegetable Pasta
Ingredients
- 3 medium zucchini
- 3 medium yellow squash
- 1 pint cherry tomatoes
- 1 medium red onion
- 1 red bell pepper
- 2 teaspoons minced garlic
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
- 1 pound penne pasta preferably enriched or whole wheat
- grated Parmesan optional
Instructions
- Preheat oven to 400 degrees, and get out 2 large shallow baking pans.
- Wash vegetables well, dry and cut into bit size pieces. Place the veggies into the baking pans, in a single layer. Sprinkle vegetables with salt and pepper. Drizzle olive oil over the vegetables. Roast for about 40 to 45 minutes, rotating the top and bottom pans about halfway through.
- Approximately 15 minutes before the vegetables are done, prepare pasta according to package directions, until al dente. Drain pasta. Place pasta in a large serving bowl and top with roasted vegetables. Stir to combine and top with grated Parmesan cheese, if desired. Enjoy!
This looks so good! I love this time of year getting fresh veggies from the garden and farm.
Mmm. My kinda dish! I love all those veggies and pasta! So simple. I could bring this for the next family gathering.
It looks delicious. I think it would be wonderful for a Meatless Monday meal.
Hi, Hope You are Well Today! I Love this Recipe for the Roasted Vegetable Pasta! I Rarely eat Meat & it’s Harder than you think to Find Good Vegetarian Recipes that I Like! I May Once in a While eat Fish or Chicken but Not Very Often! I am Always Looking for New Ways to Cook Pasta or Beans b/c that’s Where I Get Most of my Protein! I also like How Versatile this Recipe is; You Could Always Make it your Own with Substitutions! It Would be Great in the Fall with Just the Squash, Pumpkin, and Maybe Some Kind of Nut Like Sunflower Seeds or Pine Nuts! I Love Recipes Like this so Thank You Very Much! God Bless, Jana Williams
This recipe looks delicious! I need to make this as a side dish. I know that my family would love this dish.
Awesome way to use all those fresh veggies from the garden. I am going to make this today. So yummy!
I LOVE roasted veggies with my pasta! I just wish I had a garden, or even knew someone with a nice garden like you do, but store-bought is better than none at all. Pinned & planned! Yummy!
This looks really delicious! I’m pinning it!
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