Best Roasted Tomato And Zucchini Pasta Recipes

ROASTED ZUCCHINI AND TOMATO PASTA

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

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.

FIRE ROASTED TOMATO AND ZUCCHINI VEGAN PASTA

Steps:

• Cook pasta according to directions on box. Do not overcook.
• Saute onions in olive oil in large sauce pan.
• When onions begin to brown, add mushrooms, zucchini and squash. Add garlic, basil and oregano. Continue to lightly saute.
• Add fire-roasted tomatoes and peppers and stir.
• Add tomato paste, red wine and Italian dressing. Turn to low and simmer for three to five minutes.
• Serve over bow tie pasta.

ROASTED ZUCCHINI AND TOMATO PASTA

Steps:

• Get More Subscribe to Our Magazines Sign Up to Receive Video Recipes Daily 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 Step 1 Heat oven to 450 degrees. On tin foil, toss zucchini, tomatoes, and garlic with 3 tablespoons oil; season with salt and pepper. Spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes. Step 2 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. Step 3 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. *add a shake or too of cayenne to the zucchini/ tomato mix to get a little kick. *optional: fry up 1 piece of bacon, and crumble over finished product