How To Make Pasta with Roasted Summer Vegetables
Welcome sunny days with pasta tossed in with roasted summer vegetables in this fresh and vibrant recipe. It has tomatoes, zucchini, corn, and basil.
Preheat the oven to 450 degrees F. Line a baking sheet with heavy duty aluminum foil.
Combine the tomatoes, shallots, garlic, olive oil, salt, and sugar on the prepared baking sheet. Toss with hands or a rubber spatula until the vegetables are evenly coated.
Arrange the vegetables in a single layer and roast for 15 to 20 minutes, or until the tomatoes are just starting to brown. Remove the pan from the oven and add the zucchini and corn.
Toss with a rubber spatula (the tomatoes will collapse; that’s okay) and spread into an even layer. Roast for 5 minutes more, until the zucchini and corn are tender-crisp.
Meanwhile, cook the pasta in salted water until al dente. Drain, then add the pasta back to the pan.
Add the roasted vegetables and all their juices to the pasta, along with the butter, herbes de Provence, red pepper flakes, Pecorino Romano, basil, and pine nuts. Toss well, then taste and adjust seasoning if necessary.
Spoon into pasta bowls and drizzle with olive oil, if desired. Serve with more grated cheese.
- Calories: 539.74kcal
- Fat: 24.58g
- Saturated Fat: 7.42g
- Trans Fat: 0.23g
- Monounsaturated Fat: 10.57g
- Polyunsaturated Fat: 4.41g
- Carbohydrates: 66.20g
- Fiber: 5.88g
- Sugar: 10.54g
- Protein: 15.71g
- Cholesterol: 26.71mg
- Sodium: 694.98mg
- Calcium: 174.51mg
- Potassium: 738.31mg
- Iron: 2.59mg
- Vitamin A: 112.19µg
- Vitamin C: 23.23mg
Have your own special recipe to share? Submit Your Recipe Today!