Roasted Summer Vegetable Pasta

Roasted Summer Vegetable Pasta

This is truly a great summer recipe. It’s full of vegetables, it’s quick to make, and it tastes fresh and delicious. We ate this for dinner one night, and as leftovers the second night and loved it both times. It’s amazing what simple ingredients can do. The combination of olive oil, salt and pepper, and fresh Parmesan cheese is just perfect! Add in the fresh summer veggies and you have the perfect Summer meal. Next time I’m going to try this with grilled vegetables just to avoid heating up the house. This recipe is so simple and so tasty that I’m pretty sure it’s going to become a weekly staple during the Summer months! Please try it and let me know if you agree.

Ingredients

  • 3/4 pound pasta
  • 2 small zucchini, cut into 3/4 inch pieces
  • 1 medium onion, cut into 1-inch pieces
  • 1 orange or yellow bell pepper, cut into 1-inch pieces
  • 8 cloves garlic, peeled
  • 1/2 cup olive oil
  • Kosher salt and black pepper
  • 1 pound cherry tomatoes, halved or quartered if large
  • 1/4 cup fresh oregano leaves
  • Grated Parmesan, for serving
Read the whole recipe on What Megan's Making