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
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 absolutely deliscious. I think it may have to be on my menu this week. Thank you for sharing at Share It One More Time. Cathy
this looks so delicious!! I need to try this soon!
Wow, that looks amazing!!! Love that it’s healthy too. I’ll have to try this!
Roasting is one of my favorite ways to eat my veggies. I hadn’t thought about adding them to pasta, though. Great idea. Thanks.
Yum! Those vegetables look so delicious! All of that color and freshness! Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.
This looks so fresh and healthy. thank you for posting this.
As much as I’ve loved the ice cream and smoothies of the summer, I’m really looking forward to the flavors of fall. This looks like a perfect recipe for the in-between time. It’s hearty and feels like a fall meal, but celebrates all the flavors coming out of the garden right now.
This combination of veggies with the olive oil sounds very tasty. Thanks for the recipe.
Roasted veggies have such a profound flavor and this pasta is packed with flavors! Thanks again for coming and linking up at The Weekend Social. All posts get pinned on our pinterest board! Please be sure to come back next week starting Thursdays at 9PM EST on culinaryflavors.gr ! I hope to see you there!
This sounds just lovely. Thank you for sharing this recipe with us.