Summer Veggie Pasta

This can be adapted to whatever you have in your garden.  The next time I make it, it will probably be totally different, but that’s OK.  Eating what you have on hand and what’s in season is the best way to get your veggies!  The roasted veggies are HEAVEN!  I almost couldn’t believe it.  It is as close to eating vegetable candy as you can get.  But in the words of LeVar Burton, “You don’t have to take my word for it!”  Try it!

Roasted Veggie Pasta

Summer Veggie Pasta
Makes 4 servings

1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 pound asparagus, thick ends snapped off and remainder cut into 2 inch pieces
1 pound cherry or grape tomatoes, halved
3 cloves of garlic, minced
1/4 cup olive oil
1 TB butter
8 oz. (dry) long thin pasta, like fettuccine or angel hair, gluten free, prepared according to package directions
Salt and pepper to taste
Pinch of red pepper flakes (optional)
Shaved or grated parmesan, for topping
Nonstick cooking spray or olive oil

Preheat oven to 400F

1.  Spray 2 cookie sheets with spray.  I use a Misto with Olive oil in it.
2.  In one bowl, toss zucchini and squash with 1 TB of olive oil and add salt and pepper to taste.  Transfer to cookie sheet.
3.  Add tomatoes to the bowl with 1 TB olive oil and add salt and pepper to taste.  Transfer to other cookie sheet.
4.  I know it might seem crazy to use 2 cookie sheets.  The tomatoes will release a TON of juice, while the other veggies will tend to roast a little more and get caramelized and a little drier.  It won’t work the same if you mix them all together.  Promise. X <3 (cross my heart!)
5.  Prepare asparagus in the same manner and set aside.  Asparagus take less time to cook and they will be really gross if you put them in all at once.
6.  Roast veggies in oven for about 20 minutes, checking every 10 minutes to stir.
7.  After 20 minutes from the start, stir veggies and add asparagus to the sheet with the tomatoes, keeping them separated.  Cook an additional 10 minutes.
8.  Add the garlic to the tomatoes and cook everything for 5 more minutes, just to dry up some of the juice.  If you add the garlic before that, it may burn and it will be nasty.
9.  Toss pasta with 1 TB of butter and 2 TB of oil.  Mix with veggies, a squeeze of lemon juice and a pinch of red pepper flakes (optional).  Top with Parmesan shavings and enjoy warm!

Other veggie add ins would be:

  • Eggplant
  • Any color bell pepper
  • Green beans
  • Onions
  • Whatever is in season and at your local Farmer’s Market!

You can also make extra veggies and use them for enchilada fillings, lasagna or wrap fillings.  In fact, tomorrow I’m planning on mixing some Nut Free Pesto with a little cream cheese and smearing it on a tortilla and adding the leftover veggies.

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2 Responses to Summer Veggie Pasta

  1. Jackie says:

    Yum. I’m totally making this. The veg is getting ripe in my dad’s garden so I should have some fresh soon. Thanks for the tips on roasting!

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