Roasted Vegetable Pasta

By Angela Sellari Jump to Recipe

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!

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

Step 1: Preheat oven to 400 degrees, and get out 2 large shallow baking pans.

Step 2: 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.

Step 3: 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

Angela Sellari

Roast up a vibrant Roasted Vegetable Pasta recipe, bursting with fresh summer veggies like zucchini & bell pepper.

5 from 3 votes

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course pasta recipes

Cuisine American

Servings 8

Calories 195 kcal

Ingredients

  

1x2x3x

• 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!

Nutrition

Calories: 195kcalCarbohydrates: 27gProtein: 6gFat: 8gSaturated Fat: 1gSodium: 16mgFiber: 4g

Keyword Roasted Vegetable Pasta

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