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 tbsp Extra Virgin Olive Oil (or more as needed); 1/2 tsp Kosher Salt (or to taste); 1/2 tsp Black Pepper (or to taste); 8 oz Pasta (I used mezze rigatoni; reserve 1 cup pasta water); 1/4 cup Cedar's Foods Garlic & Chive Feta Dip (see note ); 1 tbsp 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: Thu, 21 Nov 2024 12:25:20 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories628.2 kcal (31%)

Total Fat14.4 g (21%)

Carbs103.9 g (40%)

Sugars13.4 g (15%)

Protein22.4 g (45%)

Sodium685.9 mg (34%)

Fiber8 g (29%)

% Daily Values based on a 2,000 calorie diet

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 TbspExtra Virgin Olive Oil

or more as needed

½ tspkosher salt

or to taste

½ tspblack pepper

or to taste

8 ozPasta

I used mezze rigatoni, reserve 1 cup pasta water

¼ cupGarlic & Chive Feta Dip

1 Tbsplemon 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.

View on Carol Bee Cooks

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