Best 2 Roasted Zucchini And Tomato Pasta Recipes

Roasted Zucchini and Tomato Pasta: A Flavorful Delight

Indulge in the vibrant flavors of summer with this delectable Roasted Zucchini and Tomato Pasta. This quick and easy dish is packed with fresh, seasonal ingredients, promising a symphony of tastes in every bite. Savor the tender zucchini and juicy tomatoes, roasted to perfection for an intense, smoky sweetness. Tossed with al dente pasta, a burst of cherry tomatoes, creamy feta cheese, and a sprinkle of fresh basil, this pasta is a delightful balance of textures and flavors. Whether you're a vegetarian seeking a hearty meal or a pasta lover looking for a lighter option, this dish is sure to satisfy. Join us as we delve into the details of this flavorful Roasted Zucchini and Tomato Pasta recipe, along with three additional pasta recipes that will tantalize your taste buds.

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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:

For the best flavor, use fresh, ripe zucchini and tomatoes.
If you don't have a roasting pan, you can roast the zucchini and tomatoes on a baking sheet.
Be careful not to overcook the zucchini, or it will become mushy.
If you are using a gluten-free pasta, be sure to check the label to make sure it is cooked al dente.
Serve the pasta immediately, topped with fresh basil or parsley.