Best 2 Roasted Tomato And Zucchini Pasta Recipes

**_Indulge in a Culinary Symphony: Roasted Tomato and Zucchini Pasta - A Harmony of Flavors_**

Prepare to tantalize your taste buds with a vibrant and flavorful dish that brings together the essence of summer's bounty - Roasted Tomato and Zucchini Pasta. This delectable pasta dish is a symphony of textures and flavors, featuring succulent roasted tomatoes, tender zucchini, aromatic herbs, and a creamy Parmesan sauce that ties it all together.

Embark on a culinary journey as we present two tantalizing variations of this delightful dish. The first recipe showcases the classic combination of roasted tomatoes, zucchini, garlic, and basil, tossed in a rich tomato sauce for a hearty and satisfying meal. The second recipe takes a lighter twist, using roasted tomatoes, zucchini, and feta cheese, combined with a tangy lemon-herb dressing for a refreshing and flavorful summer treat.

Whether you prefer a rich tomato sauce or a light and tangy dressing, both recipes promise an explosion of flavors that will leave you craving more. Get ready to impress your family and friends with this colorful and delicious pasta dish that's perfect for any occasion.

Let's cook with our recipes!

ROASTED ZUCCHINI AND TOMATO PASTA

Roasted Zucchini and Tomato Pasta image

Roasting the zucchini and tomatoes rather than sauteing them intensifies their flavor.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 35m

Number Of Ingredients 9

Ingredients

2 1/2 pounds zucchini, trimmed and cut into 1/2-inch pieces
1 1/2 pounds plum tomatoes, cut into 3/4-inch chunks
3 garlic cloves, thinly sliced
5 tablespoons olive oil
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
1 pound long fusilli or linquine
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

Steps:

Heat oven to 450 degrees. On rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and pepper. Spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes.
In large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Toss with remaining tablespoon oil; cover.
Pour reserved pasta water onto baking sheet of cooked vegetables; scrape with a wooden spoon to loosen browned bits. Stir vegetables and juices into pasta. Add parsley and Parmesan; toss to combine. Serve with more Parmesan.

ROASTED TOMATO AND ZUCCHINI PASTA

Roasted Tomato and Zucchini Pasta image

The roasting is an extra step that makes a world of difference in this recipe. I didn't use as much oil in this as the recipe states - using cooking spray on the roasting pan and on the vegetables worked very well to replace much of it. From Everyday Food Magazine March/April 2003

Provided by Vino Girl

Categories One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 lbs zucchini, trimmed and cut into 1/2-inch pieces
1 1/2 lbs plum tomatoes, cut into 3/4-inch chunks
3 garlic cloves, thinly sliced
6 tablespoons olive oil, divided
salt and pepper
1 lb long fusilli or 1 lb linguine
1/4 cup chopped fresh parsley
1/4 cup grated parmesan cheese, plus more for serving

Steps:

Heat oven to 450°.
On rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and pepper.
Spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 12 minutes.
Drain pasta, reserving 1/2 cup cooking water.
Return pasta to pot. Toss with remaining tablespoon oil; cover.
Pour reserved pasta water onto baking sheet of cooked vegetables; scrape with a wooden spoon to loosen browned bits.
Stir vegetables and juices into pasta.
Add parsley and Parmesan; toss to combine.
Serve with more Parmesan.

Tips:

Choose ripe, flavorful tomatoes and zucchini. This will ensure the best flavor in your dish.
Roast the tomatoes and zucchini until they are slightly caramelized. This will give them a delicious smoky flavor.
Use a good quality olive oil. This will help to bring out the flavors of the other ingredients.
Add some fresh herbs, such as basil or oregano, to the dish. This will give it a bright, summery flavor.
Serve the pasta immediately, while it is still hot. This is when it will be at its best.

Conclusion:

Roasted tomato and zucchini pasta is a delicious, easy-to-make dish that is perfect for a summer meal. It is packed with flavor, and it is sure to please everyone at your table. So next time you are looking for a quick and easy pasta recipe, give this one a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #healthy #lunch #main-dish #pasta #vegetables #oven #easy #european #roast #spring #summer #vegetarian #stove-top #dietary #one-dish-meal #low-sodium #low-cholesterol #seasonal #low-saturated-fat #low-calorie #comfort-food #inexpensive #egg-free #healthy-2 #free-of-something #low-in-something #pasta-rice-and-grains #spaghetti #squash #tomatoes #taste-mood #savory #equipment