Best Roasted Tomato And Zucchini Pasta Recipes

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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

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

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.

FIRE ROASTED TOMATO AND ZUCCHINI VEGAN PASTA



Fire Roasted Tomato and Zucchini Vegan Pasta image

This fantastic blend of fresh vegetables, fire roasted tomatoes and peppers, and pasta can be modified to include any seasonal vegetables. It's easy, healthy and delicious! You can find fire-roasted tomatoes and fire-roasted peppers at most grocery store olive bars, including Whole Foods. If you don't have access to these, you can make your own, substitute sun-dried tomatoes, or substitute fresh versions. The beautiful thing about veggies is that there's no "right" way to do things! You can also substitute basil or oregano paste or powder for the fresh version, if you need to - but fresh is best!

Provided by Mountain Bike Mom

Categories     One Dish Meal

Time 15m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 15

16 ounces bow tie pasta
1 1/2 tablespoons olive oil
1 large sweet onion, sliced into bite-sized pieces
1/2 red onion, sliced into bite-sized pieces
1 cup fire-roasted tomatoes, diced
1/2 cup fire-roasted sweet red pepper, diced
8 ounces mushrooms, quartered
1 large zucchini, cut into quarter slices
1 large yellow squash, cut into quarter slices
6 ounces tomato paste
1/2 cup red wine
1/2 cup Italian dressing
3 fresh garlic cloves
fresh basil, to taste
fresh oregano, to taste

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.

Nutrition Facts : Calories 469.5, Fat 12.9, SaturatedFat 2.4, Cholesterol 63.8, Sodium 582.1, Carbohydrate 72.8, Fiber 6.5, Sugar 11.9, Protein 15.3

ROASTED ZUCCHINI AND TOMATO PASTA



ROASTED ZUCCHINI AND TOMATO PASTA image

Categories     Pasta     Tomato     Squash

Number Of Ingredients 9

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:

  • 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

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