Pasta with Roasted Vegetables
This is a really delicious one…. it is hard to remember it is made without any meat. One of my husband’s favorite pasta dishes is pasta primavera. It is typically made with seasonal vegetables, a delicious marinara sauce and pasta of choice. I have made many different versions of it over the years but I have to say, this one is my favorite.
I roasted some red pepper, squash and zucchini with olive oil, salt and pepper. Roasting vegetables brings out the nutty, sweetness which is delicious in this dish. I mixed the veggies in a mixture of pesto and homemade marinara sauce. To make even more different, I tossed the pasta with some chopped fresh mozzarella.
I then roasted the dish in the oven till the cheese became soft and oozy. I served it with some delicious garlic bread and a yummy red wine… and we did not miss the meat…
- 1 zucchini, cut into 1 inch pieces
- 1 squash, cut into 1 inch pieces
- 1 red pepper, cut into 1 inch pieces
- 4 garlic cloves, with a drop or two of olive oil, wrapped in a piece of aluminum foil
- Drizzle of extra virgin olive oil
- Salt
- Pepper
Preheat oven to 450 degrees F.
Line a cookie sheet with aluminum foil. Place the vegetables and drizzle olive oil. Sprinkle salt and pepper and mix well with fingers. Place the wrapped garlic cloves in a corner and roast for about 30 minutes or till the vegetables are golden brown. Take out of oven and keep aside.
- ½ pound penne pasta, cooked al dente
- 2 cup fresh or store bought marinara sauce
- 1 cup fresh mozzarella cheese, cut into 1 inch pieces
- ½ cup basil pesto
- Salt
Place the cooked pasta in an oven proof dish. Add the vegetables and the pesto. Squeeze the roasted garlic into the marinara sauce and mix well. Add the sauce to the dish. Mix well. Add half cup of cheese and toss. Check for seasonings. Place the remaining half of cheese on top and bake for 30 to 40 minutes, till the cheese is melted and bubbly. Serve hot.
