Pasta with Roasted Summer Vegetables and Basil
Embrace the flavors of summer with this vibrant and hearty Pasta with Roasted Summer Vegetables and Basil. This recipe combines tender zucchini, yellow squash, sweet cherry tomatoes, roasted red bell pepper, and caramelized red onions for a medley of seasonal vegetables that are bursting with flavor. Tossed with al dente pasta, fragrant garlic, fresh basil leaves, and a sprinkle of Parmesan cheese, this dish is both simple and satisfying. The roasting process intensifies the natural sweetness of the vegetables, while a touch of red pepper flakes adds a gentle kick. Perfect for busy weeknights or a casual dinner, this easy-to-make pasta dish is a celebration of fresh, wholesome ingredients. With just 50 minutes from start to finish, this recipe is a tasty way to make the most of summer’s bounty.
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Recipe Information
Ingredients
- 12 ounces pasta (spaghetti, penne, or fusilli)
- 2 medium zucchini
- 2 medium yellow squash
- 1.5 cups cherry tomatoes
- 1 large red bell pepper
- 1 medium red onion
- 4 tablespoons extra-virgin olive oil
- 4 large garlic cloves
- 0.5 cup fresh basil leaves
- 0.5 cup Parmesan cheese, grated
- to taste salt
- to taste black pepper
- 0.25 teaspoons red pepper flakes (optional)
Instructions
Preheat your oven to 425°F (220°C).
Wash and dry all vegetables. Slice the zucchini and yellow squash into 1/4-inch thick rounds, cut the red bell pepper into strips, and slice the red onion into wedges.
Place the zucchini, yellow squash, red bell pepper, cherry tomatoes, and red onion onto a large baking sheet. Drizzle with 3 tablespoons of olive oil, and season with salt, black pepper, and red pepper flakes (if using). Toss to evenly coat.
Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
While the vegetables roast, bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
Peel and finely mince the garlic cloves. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the roasted vegetables to the skillet with the garlic and toss to combine. If the mixture seems dry, add a splash of the reserved pasta water.
Add the cooked pasta to the skillet and toss with the vegetables until evenly combined. Stir in half of the grated Parmesan cheese.
Remove the skillet from the heat and stir in the fresh basil leaves.
Serve the pasta in bowls, garnished with the remaining Parmesan cheese. Add additional salt and pepper to taste, if needed.
Nutrition Facts
Calories |
1571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 6809 mg | 296% | |
| Total Carbohydrate | 189.8 g | 69% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 59.2 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 736 mg | 57% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3082 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
