Turn summer’s bounty of vegetables into an easy meatless meal with this healthy and delicious Roasted Vegetables Pasta. Post may contain affiliate links.
Roasted Vegetables Pasta
There really isn’t a recipe here, it’s more of a technique. A technique that you develop when your produce has filled up your two produce drawers and two shelves in your fridge! I had squash, squash, and more squash, and I was probably going to get more the next day from my CSA!
I was also in the mood for pasta. I am such a carb loving girl, I must have pasta at least once a week. I found several bags containing various small amounts of pasta (if you look closely, you’ll see farfalle and shells.) This was perfect, I would use up some of the squash and clean out the pasta drawer!
Roasted Vegetable Pasta
- 1/2 pound dry pasta your choice
- 6 summer squash diced
- 2 tomatoes diced
- a few sprigs of fresh thyme leaves stripped off
- olive oil
- salt and fresh ground black pepper
- 1 teaspoon red pepper flakes
- fresh grated Parmesan cheese
- Bring a large pot of salted water to a boil. Preheat the oven to 450.
- Place the squash and tomatoes on a baking sheet and toss with a generous drizzle of olive oil, salt and pepper, fresh thyme, and red pepper flakes. Spread out. Roast in the middle shelf of the oven for 10-15 minutes or until you desired degree of tenderness.
- While the vegetables are roasting, cook the pasta per package directions.
- Drain the pasta and place in a large bowl. Scoop the roasted vegetables off the pan and place on top of the pasta - getting all the juice from the tomatoes. If it seems to dry, you can add a little more olive oil. Add salt and pepper to taste.
- Serve with the fresh grated Parmesan cheese and red pepper flakes (for those that like it hotter.)