Summer Pasta with Roasted Vegetables
August 26th, 2013
My ideal summer pasta would be light yet filling, refreshing yet savory, and above all, be delicious. Also, no need for a heavy sauce that will weigh me down and stain my bright clothes. This summer pasta with roasted veggies is the perfect meal for sun filled lunches and candlelit dinners.
Everyone loves pasta! Even if you are on a gluten-free diet, there are corn and quinoa based pastas available. This is a great way to get your kids to eat a meatless dish with tons of vegetables. It is sure to satisfy even the pickiest eaters. My brother, who rarely likes anything I cook, asked for seconds when I served him this dish.
Best part about this pasta, it’s easy to prepare! Once you have all the vegetables sliced up, toss everything in olive oil and place on a parchment lined baking sheet. I ended up splitting the veggies between two pans because I didn’t have a large enough baking sheet to fit all of it. Pop the pans in the oven, set a timer, and let it roast.
While you could also roast the cherry tomatoes, I chose to keep them fresh. It brings a nice pop of freshness and sweetness. Instead of making a sauce, this dish relies on grated parmesan cheese and reserved pasta water to keep the pasta moist.
This colorful and vibrant pasta dish is just what your dinner table needs this evening.
Summer Pasta with Roasted Vegetables
3 garlic cloves, minced
1/4 cup extra-virgin olive oil
kosher salt and ground black pepper, to season and taste
1-2 medium carrots, peeled and cut into small strips
1 medium zucchini, cut into 3-inch long small strips
2 medium summer squash, cut into 3-inch long small strips
1 green bell pepper, seeds removed, cut into 3-inch long small strips
1 yellow bell pepper, seeds removed, cut into 3-inch long small strips
16 oz farfalle (bowtie) pasta, or any short pasta of choice
1/2 cup + 1/4 cup grated parmesan cheese
1 pound cherry tomatoes, grape tomatoes, or mini heirloom tomatoes, sliced in half
2 tsp fresh thyme leaves, chopped (or 1 tsp dried thyme)
1/2 Tbsp fresh Italian flat-leaf parsley, chopped
fresh chives or green onions, minced, as desired
additional parmesan cheese for serving
1. Preheat oven to 450 degrees. Line two baking sheets with parchment paper. Set aside.
2. In a small bowl, whisk together olive oil, minced garlic, and salt and pepper. Let marinade as you chop all the vegetables as indicated above. Chop all vegetables as indicated above. Place all vegetables in a large bowl. Drizzle olive oil over vegetables and toss to combine. Divide vegetables between the two prepared baking sheets. Arrange vegetables in a single layer. Bake in oven for 20-30 minutes until carrots are tender and the rest of vegetables have softened. Rotate baking sheets halfway thru baking to ensure even cooking.
3. Cook pasta in a large pot of salted boiling water to al dente, according to pasta package instructions. Before draining pasta water, reserve about 1 cup.
4. Transfer cooked pasta to a large bowl. Add 1/2 cup parmesan cheese and fold to combine. The hot pasta should melt the cheese and thicken the mixture. Add roasted vegetables, sliced cherry tomatoes, thyme, parsley, and chives. Toss to distribute. Add remaining 1/4 cup parmesan cheese. Season with additional salt and pepper. If pasta is dry, add reserved pasta water a couple tablespoons as a time.
5. Serve pasta warm or chilled. Serve with additional parmesan cheese, if desired.
recipe adapted from Food Network
Maryanne’s Chic Tip: Cook your vegetables ahead of time and keep them in an airtight container in the refrigerator until needed. Warm them up in microwave before tossing with the rest of the ingredients. Don’t have the time to cut up vegetables? Frozen sliced vegetables work as well.