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!
Yummy, I’d love to make this as we have all the ingredients for it, yay no going out! 🙂
This looks delicious and super easy! I could prep it the night before and be set when I got home from work.
This looks so yummy!
My garden wasn’t as awesome as I’d dreamed either. I have my work cut out for me…
All of my favorite veggies wrapped up into one pasta dish. Oh man, this looks so delicious!
This looks delicious. I love zucchini and summer squash and am always looking for new pasta recipes. Going to bookmark this one.
This looks so yummy!! I’m always looking for new recipes with summer veggies – gotta love squash!
Looks delicious, I would only switch the red onion for a white or yellow. Fantastic pasta recipe so light and yummy perfect for the last days of summer
Looks great! I love the tomatoes. The seasoning looks good.
Oh my gosh that looks so fresh and delicious. Love the yummy veggies!
I really wanted to have a garden this year but I got busy and forgot. This looks like a fantastic pasta dish to make. I’ve never had roasted vegetable pasta before.