Roasted Summer Vegetable Pasta
A delicious weeknight recipe. The pasta is tossed with a creamy feta dip and loaded with roasted summer vegetables.
Servings: 2
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
Instructions
- 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.
- 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.
- Meanwhile, cook the pasta to al dente according to package instructions. Reserve 1 cup of pasta water before draining.
- 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.
- 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.
Notes
Note: I used the Cedar's Foods Garlic & Chive Feta Dip to form a creamy pasta sauce. If you don't have access to this feta dip, I suggest making my Whipped Feta recipe and mixing in 1 clove of minced garlic and a sprinkle of thinly sliced fresh chives.
Alternatively, you could simply toss the pasta with extra virgin oil and mix in the roasted vegetables, lemon juice, and season as desired with salt & black pepper.
Nutrition
Calories: 623kcal | Carbohydrates: 105g | Protein: 22g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 831mg | Potassium: 1243mg | Fiber: 8g | Sugar: 14g | Vitamin A: 2327IU | Vitamin C: 121mg | Calcium: 185mg | Iron: 4mg
