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
About a MomIngredients
- 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!
I have not made enough 🙁 this looks really good and healthy.
This looks delicious. This would be a great side dish or even just a vegetarian main course. I think I’ll make this and throw some chicken in as well.
Oh, yum this looks so good. I’m thinking it would be good with some leftover chicken tossed into it.
This looks delicious, love the vegtables.
This looks amazing. It’d make a great side dish or even a main dish for those meatless days.
This looks like a perfect summer recipe!
This looks so light but filling!
Mmmmm…. This sounds so good! Thanks for the inspiration!
Yum, that looks delish! We must add it to our menu this week.
OMGosh this look so so good. It’s late here (about 9:30pm) and I’m STARVING and I could REALLY go for some pasta like this right now!