Summer brings a bounty of fresh vegetables, perfect for a light and simple pasta dish. This recipe for Pasta with Roasted Summer Vegetables lets the fresh flavors of the season shine. The cherry tomatoes, zucchini, and corn get a bit charred in the oven, which deepens their sweetness, and the fusilli or similar-shaped pasta catches all the flavors in its nooks and crannies. It's a meal that's hearty enough to satisfy but light enough to enjoy on a warm evening.
Most of the ingredients in this recipe are likely to already be in your kitchen, or at least easily found in your local supermarket. However, there are a couple of items that might be less common. Herbes de Provence is a blend of dried herbs typical of the Provence region in France, available in the spice section. If you can't find it, dried thyme is a suitable alternative. Also, Pecorino Romano is a hard, salty Italian cheese, different from the more commonly used Parmesan. It's perfect for grating over pasta dishes like this one.
Ingredients for Pasta with Roasted Summer Vegetables
Cherry or grape tomatoes: These small tomatoes add a sweet and tangy flavor to the dish. They also roast quickly and their juices create a natural sauce for the pasta.
Shallots: Shallots have a delicate and slightly sweet flavor that enhances the overall taste of the dish.
Garlic: Garlic adds a punch of flavor, especially when it roasts and caramelizes.
Olive oil: This oil adds richness and helps the vegetables roast and caramelize.
Zucchini: This summer squash adds a fresh and slightly sweet flavor.
Fresh corn kernels: Corn adds a bit of crunch and natural sweetness.
Fusilli or similar shape pasta: This type of pasta is great for catching and holding onto the sauce and vegetable flavors.
Unsalted butter: Butter adds a bit of creaminess to the dish without overwhelming the other flavors.
Herbes de Provence: This blend of dried herbs adds an aromatic and slightly floral note.
Red pepper flakes: To add a bit of heat.
Pecorino Romano cheese: This hard Italian cheese is salty and perfect for grating over pasta.
Basil leaves: Fresh basil adds a pop of color and a hint of sweetness.
Pine nuts: These add a bit of crunch and a subtle nutty flavor.
One reader, Curtice Mcvay says:
This pasta with roasted summer vegetables recipe is a game-changer! The burst of flavors from the roasted tomatoes, zucchini, and corn is simply delightful. The combination of pecorino romano, basil, and pine nuts adds a perfect finishing touch. It's a must-try for anyone who loves fresh, vibrant dishes.
Techniques Required
How to roast summer vegetables: Preheat the oven to 450°F and 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 until the vegetables are evenly coated and roast for 15 to 20 minutes. Add the zucchini and corn, toss, and roast for 5 minutes more until tender-crisp.
How to cook pasta: Cook the pasta in salted water until al dente. Drain, then add the pasta back to the pan.
How to toast pine nuts: Put the pine nuts in a dry skillet and cook over medium-low heat, stirring frequently, until golden in spots, about 3 minutes.
How to adjust seasoning: Taste the pasta and adjust the seasoning if necessary before serving.
How to serve: Spoon the pasta into bowls and drizzle with olive oil if desired. Serve with more grated cheese.
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.
Serves:
Ingredients
- 1¼lbscherry tomatoes,or grape tomatoes, halved
- 4shallots,thinly sliced
- 5clovesgarlic,peeled and smashed
- ¼cupextra virgin olive oil,plus more for serving
- 2tspsalt
- 1½tspsugar
- 1medium zucchini,cut into ¼-inch chunks
- 1½cupsfresh corn kernels
- 12ozfusilli,or similar shape pasta
- 3tbspunsalted butter
- 1tspHerbes de Provence
- ⅛tspred pepper flakes,crushed
- ½cuppecorino romano cheese,grated, plus more for serving
- ½cupbasil leaves,tightly packed, roughly chopped
- ⅓cuppine nuts,toasted
Instructions
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Preheat the oven to 450 degrees F. Line a baking sheet with heavy duty aluminum foil.
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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.
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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.
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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.
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Meanwhile, cook the pasta in salted water until al dente. Drain, then add the pasta back to the pan.
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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.
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Spoon into pasta bowls and drizzle with olive oil, if desired. Serve with more grated cheese.
Nutrition
- 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
Technique Tip for Roasting Summer Vegetables
When roasting your summer vegetables, it's important to cut them into similar sizes to ensure even cooking. Smaller pieces will cook faster than larger ones, which could result in some vegetables being overcooked while others are still raw. Additionally, tossing them in olive oil before roasting will help them caramelize and bring out their natural sweetness. This is especially beneficial for tomatoes and zucchini, as it enhances their flavor and gives them a delightful texture. Lastly, remember to spread them out in a single layer on the baking sheet. Overcrowding the pan can cause the vegetables to steam instead of roast, preventing that desired caramelization.
Time-Saving Tips for Making Pasta With Roasted Summer Vegetables
Prep ahead: Chop and prep all your vegetables and ingredients ahead of time to streamline the cooking process.
One-pot wonder: Consider using a large pot to cook the pasta and vegetables together to minimize clean-up and save time.
Multitask: While the vegetables are roasting, use that time to cook the pasta and prepare any additional ingredients.
Quick fix: Use store-bought pre-chopped vegetables or pre-cooked pasta to cut down on prep and cooking time.
Efficient cooking: Use a convection oven to roast the vegetables faster and more evenly, saving time in the process.
Substitute Ingredients For Pasta with Roasted Summer Vegetables Recipe
cherry or grape tomatoes - Substitute with sundried tomatoes: Sun-dried tomatoes have a concentrated flavor and chewy texture, adding a rich and intense taste to the dish.
shallots - Substitute with red onions: Red onions have a similar mild and sweet flavor to shallots, making them a suitable replacement in this recipe.
garlic - Substitute with garlic powder: Garlic powder can be used as a convenient substitute for fresh garlic, providing a similar flavor without the need for mincing or chopping.
extra virgin olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it a suitable alternative for roasting vegetables.
zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it a good substitute for zucchini in this recipe.
fusilli or similar shape pasta - Substitute with penne pasta: Penne pasta has a similar shape and texture to fusilli, making it a suitable substitute for this recipe.
unsalted butter - Substitute with olive oil: Olive oil can be used as a healthier alternative to butter for sautéing and adding richness to the dish.
pecorino romano cheese - Substitute with parmesan cheese: Parmesan cheese has a similar salty and nutty flavor to pecorino romano, making it a suitable substitute in this recipe.
basil leaves - Substitute with parsley: Parsley can provide a fresh and herbaceous flavor similar to basil, making it a good substitute for garnishing the dish.
pine nuts - Substitute with slivered almonds: Slivered almonds can provide a similar crunchy texture and nutty flavor to pine nuts in this recipe.
Presenting Pasta With Roasted Summer Vegetables
Elevate the plating: Create a visually stunning presentation by arranging the pasta and vegetables in a balanced and appealing manner on the plate. Use the vibrant colors of the roasted vegetables to create an eye-catching display.
Garnish with fresh basil: Sprinkle delicate, aromatic basil leaves over the pasta to add a pop of color and a burst of fresh flavor. The bright green basil will contrast beautifully with the roasted vegetables and pasta.
Incorporate texture: Consider adding a crunchy element to the dish, such as a sprinkle of toasted pine nuts, to provide a delightful textural contrast to the tender pasta and vegetables.
Highlight the roasted vegetables: Showcase the natural beauty of the roasted summer vegetables by arranging them strategically on top of the pasta. This will draw attention to the freshness and quality of the ingredients.
Use high-quality serving ware: Select elegant, minimalist serving dishes that allow the vibrant colors of the dish to shine. Opt for sleek, modern plates that complement the sophistication of the flavors.
Drizzle with premium olive oil: Just before serving, drizzle a small amount of top-quality extra virgin olive oil over the dish to enhance the flavors and add a luxurious sheen to the presentation.
Emphasize the cheese: Grate a touch of pecorino romano over the top of the pasta to add a savory, umami-rich element. The cheese should be finely grated and evenly distributed for a professional finish.
Consider the plate shape: Choose a plate that complements the shape and texture of the pasta. The plate should provide a visually appealing backdrop for the dish without overwhelming the presentation.
Balance the elements: Pay attention to the distribution of the vegetables, pasta, and garnishes on the plate to ensure a harmonious balance of flavors and textures in each bite.
Add a touch of color: Consider incorporating a small amount of finely chopped fresh red chili or a sprinkle of edible flower petals to introduce a subtle, visually striking element to the presentation.
Essential Tools for Making Roasted Vegetable Pasta
- Baking sheet: A flat, rectangular metal sheet used for baking and roasting foods in the oven.
- Rubber spatula: A flexible kitchen tool with a broad, flat, and usually rubber blade, used for mixing, spreading, and scraping.
- Aluminum foil: A thin, pliable sheet of aluminum used for covering food during cooking to prevent burning or to retain moisture.
- Skillet: A flat-bottomed pan used for frying, searing, and browning foods.
How To Store and Freeze Pasta With Roasted Summer Vegetables
- Let the pasta cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, place the desired amount of pasta in a microwave-safe dish and heat it in the microwave for 1-2 minutes, or until heated through. Alternatively, you can reheat the pasta in a skillet over medium heat, stirring occasionally, until warmed through.
- If you want to freeze the pasta, it's best to freeze the roasted vegetables and pasta separately. Place the cooled roasted vegetables in a freezer-safe container or resealable plastic bag and freeze for up to 2-3 months. Store the cooked pasta in a separate freezer-safe container or resealable plastic bag and freeze for up to 1 month.
- To reheat frozen pasta, place it in a colander and run it under hot water until it's thawed and heated through. Alternatively, you can place the frozen pasta in a microwave-safe dish and heat it in the microwave for 2-3 minutes, or until heated through.
- To reheat frozen roasted vegetables, place them in a baking dish and bake in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through. Alternatively, you can reheat them in a skillet over medium heat, stirring occasionally, until warmed through.
- When you're ready to serve the frozen pasta and roasted vegetables, toss them together in a large bowl and add a little bit of olive oil, butter, or pasta water to help loosen up the sauce and bring everything together. Serve hot, garnished with fresh basil leaves and grated pecorino romano cheese, if desired.
How To Reheat Leftovers
Stovetop method: place the leftover pasta in a large skillet or saucepan over medium heat. add a splash of olive oil or a knob of butter to prevent sticking and add moisture. stir gently until the pasta is heated through, about 5 minutes. if the pasta seems dry, add a splash of pasta water or chicken broth to loosen it up.
Oven method: preheat the oven to 350°f (175°c). transfer the leftover pasta to an oven-safe dish and cover with aluminum foil. bake for 15-20 minutes, or until the pasta is heated through. remove the foil for the last 5 minutes of baking to allow the top to crisp up slightly. this method works well for larger portions and helps maintain the texture of the roasted vegetables.
Microwave method: place the leftover pasta in a microwave-safe dish and cover with a damp paper towel. microwave on high power in 30-second intervals, stirring between each interval, until the pasta is heated through. be careful not to overheat, as this can cause the pasta to become rubbery. this method is quick but may result in uneven heating.
Cold pasta salad: if you prefer a cold dish, consider transforming your leftover pasta with roasted summer vegetables into a refreshing pasta salad. toss the cold pasta with additional olive oil, lemon juice, and fresh herbs like basil or parsley. add some crumbled feta cheese or mozzarella balls for extra flavor and texture. this is a great option for a light summer lunch or picnic.
Random Fact About Pasta With Roasted Summer Vegetables
The pasta with roasted summer vegetables recipe is a delicious and nutritious dish that combines the flavors of fresh tomatoes, zucchini, corn, and basil. It's a great way to enjoy the abundance of summer produce and is perfect for a light and satisfying meal. This dish is also versatile and can be customized with your favorite vegetables and herbs. It's a wonderful way to celebrate the flavors of the season and is sure to be a hit with family and friends. Enjoy!
Is This Recipe Economical for Home Cooking?
This pasta with roasted summer vegetables recipe is highly cost-effective for a household. The main ingredients, such as tomatoes, zucchini, corn, and pasta, are affordable and readily available. The recipe offers a delightful combination of flavors and textures, making it a satisfying and budget-friendly meal option. The approximate cost for a household of four people is around $15, making it an economical choice for a delicious and nutritious dinner. Overall Verdict: 9/10
Is This Pasta Dish Healthy or Unhealthy?
The pasta with roasted summer vegetables recipe is a relatively healthy dish, thanks to its abundance of nutrient-dense ingredients. The recipe features a variety of vegetables, including cherry or grape tomatoes, shallots, garlic, zucchini, and corn, which provide essential vitamins, minerals, and fiber. The use of whole grain pasta can further enhance the nutritional value of the dish by adding complex carbohydrates and additional fiber.
However, there are a few aspects of the recipe that could be modified to make it even healthier:
- Reduce the amount of salt used in the recipe, as 2 teaspoons may be excessive for some individuals, especially those with high blood pressure or other cardiovascular concerns
- Use a lighter hand when adding the pecorino romano cheese and consider using a lower-fat alternative, such as part-skim mozzarella or feta, to reduce the overall saturated fat content
- Opt for whole grain or legume-based pasta to increase the fiber and protein content of the dish
To further enhance the nutritional value of this recipe, consider the following suggestions:
- Add more non-starchy vegetables to the mix, such as bell peppers, eggplant, or mushrooms, to increase the fiber, vitamin, and mineral content
- Include a lean protein source, such as grilled chicken, shrimp, or tofu, to make the dish more balanced and satisfying
- Experiment with different herbs and spices, like basil, oregano, or smoked paprika, to add flavor without relying on excessive amounts of salt or fat
- Serve the pasta with a side salad or a vegetable-based soup to further increase the nutrient density of the meal
Editor's Thoughts on This Roasted Vegetable Pasta Recipe
The recipe for pasta with roasted summer vegetables is a delightful combination of fresh, seasonal ingredients. The roasted tomatoes, shallots, and garlic create a rich, flavorful base, while the addition of zucchini and corn brings a delightful crunch and sweetness. The blend of herbes de provence and red pepper flakes adds a lovely depth of flavor, complemented by the nuttiness of pecorino romano and the fragrant basil. The dish is a perfect balance of textures and tastes, making it a wonderful choice for a light and satisfying summer meal.
Why trust this Pasta with Roasted Summer Vegetables Recipe:
This recipe guarantees a delightful meal with roasted summer vegetables that burst with flavor. The combination of tomatoes, zucchini, and corn creates a harmonious blend of textures and tastes. The addition of herbes de provence and pecorino romano cheese elevates the dish to a whole new level. The use of extra virgin olive oil and fresh basil ensures a fresh and aromatic finish. Trust in the simplicity and quality of these fresh ingredients to deliver a memorable dining experience.
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