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Bowl with roasted vegetable pasta
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Roasted Vegetable Pasta

This roasted vegetable pasta is a quick and easy meatless dinner perfect for showcasing summer's vegetables.
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 620kcal
Author Pam Greer

Ingredients

  • 1 pound dry pasta small shells preferred
  • ¾ pound zucchini diced
  • ¾ pound yellow squash diced
  • 1 cup cherry tomatoes
  • 2 cloves garlic peeled
  • ½ teaspoon sea salt
  • ⅓ cup olive oil
  • ½ teaspoon red pepper flakes
  • ¼ cup capers rinsed
  • fresh grated Parmesan cheese

Instructions

  • 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 drizzle of olive oil, salt and pepper. Roast for 10-15 minutes.
  • While the vegetables are roasting, cook the pasta per package directions.
  • Make a garlic salt past by mincing the garlic with the salt, by pressing on it with the flat side of your knife. Scoop into a large bowl.
  • Add the oil, pepper flakes and capers to the bowl.
  • When the pasta is done, drain it and add to the bowl.
  • When the vegetables are finished scrape them into the bowl.
  • Toss everything together, taste and adjust the salt and pepper.
  • Serve with the fresh grated Parmesan cheese and some fresh ground black pepper.

Notes

Use the smallest zucchini and yellow squash that you can find, larger squash tends to lack flavor and get mealy. 
Can add fresh herbs at the end - 2 tablespoons of basil, oregano, parsley and tarragon would all be delicious.

Nutrition

Calories: 620kcal | Carbohydrates: 93g | Protein: 18g | Fat: 20g | Saturated Fat: 3g | Sodium: 618mg | Potassium: 779mg | Fiber: 6g | Sugar: 8g | Vitamin A: 610IU | Vitamin C: 39.1mg | Calcium: 61mg | Iron: 2.6mg