Roasted Summer Vegetable Pasta

Name: Roasted Summer Vegetable Pasta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 10 oz Cherry Tomatoes (or grape tomatoes); 1 medium Zucchini (cut into 1 inch or so pieces); 1 medium Yellow Squash (cut into 1 inch or so pieces); 1 small Orange Bell Pepper (cut into 1 inch or so pieces (or use bell pepper of choice)); 1/2 medium Red Onion (thinly sliced ); 4 cloves Garlic (keep the skin on while roasting); 1 tablespoon Extra Virgin Olive Oil (or more as needed); 1/2 teaspoon Kosher Salt (or to taste); 1/2 teaspoon Black Pepper (or to taste); 8 oz Pasta (I used mezze rigatoni; reserve 1 cup pasta water); 1/4 cup Cedar's Foods Feta Dip (see note ); 1 tablespoon Lemon Juice; Fresh Parsley (optional to serve)

5 steps

Prep:15minCook:35min

A delicious weeknight recipe. The pasta is tossed with a creamy feta dip and loaded with roasted summer vegetables.

Updated at: Tue, 26 Aug 2025 18:14:05 GMT

Nutrition balance score

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Ingredients

2 servings

10 ozCherry Tomatoes

or grape tomatoes

1Zucchini

medium, cut into 1 inch or so pieces

1Yellow Squash

medium, cut into 1 inch or so pieces

1Orange Bell Pepper

small, cut into 1 inch or so pieces, or use bell pepper of choice

0.5Red Onion

medium, thinly sliced

4 clovesGarlic

keep the skin on while roasting

1 tablespoonExtra Virgin Olive Oil

or more as needed

½ teaspoonkosher salt

or to taste

½ teaspoonblack pepper

or to taste

8 ozPasta

I used mezze rigatoni, reserve 1 cup pasta water

¼ cupFeta Dip

1 tablespoonlemon juice

Fresh Parsley

optional, to serve

Instructions

Step 1

Preheat the oven to 400 degrees F. Add the cherry tomatoes, diced zucchini, diced squash, diced bell pepper, and sliced red onions to a large bowl. Add the extra virgin olive oil, salt, and black pepper. Toss to coat. Add additional oil, salt, or black pepper as needed.

Step 2

Transfer the vegetables and skin-on garlic cloves to a large baking sheet. Place the baking sheet in the preheated oven and bake for about 30 minutes or until the vegetables are tender and lightly-charred. Optionally, toss the vegetables about halfway through cooking.

Step 3

Meanwhile, cook the pasta to al dente according to package instructions. Reserve 1 cup of pasta water before draining.

Step 4

Add the drained pasta back to the pot. Mix in the garlic & chive feta dip. Add splashes of pasta water to thin out the feta dip and form a creamy sauce that coats the pasta.

Step 5

Transfer the roasted vegetables and lemon juice to the pasta. Stir until everything is well combined. Divide the pasta among bowls and optionally serve with fresh parsley.

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