Roasted Zucchini and Tomato Pasta
Weeknight dinners just got a whole lot brighter with this roasted zucchini and tomato pasta. It’s a dish I reach for when I want something easy yet full of flavor—plus, it’s a great way to use up summer produce!
Variations & Substitutions
Try swapping zucchini for yellow squash or adding roasted bell peppers for extra color. For a heartier dish, toss in cooked Italian sausage or shredded rotisserie chicken.
Craving a little more richness? A dollop of ricotta or a handful of mozzarella pearls stirred in at the end makes it extra creamy.
Tips & Tricks for Perfect Results
Cut your zucchini and tomatoes to similar sizes so they roast evenly. Don’t overcrowd the baking sheet—give those veggies room to caramelize!
For extra flavor, add a splash of balsamic vinegar to the veggies before roasting. And don’t forget to reserve a bit of pasta water; it helps the sauce cling to every noodle.
Storage & Reheating
Store any extra pasta in an airtight container in the fridge for up to three days. To reheat, splash a little water or olive oil in a skillet and warm over medium heat until everything’s steamy and revived.
Roasted Zucchini and Tomato Pasta
Ingredients
- 2 medium zucchinis sliced into half-moons
- 1 pint cherry tomatoes halved
- 3 tablespoons olive oil
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes optional
- Salt and black pepper to taste
- 12 oz pasta penne or spaghetti work great
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Preheat & Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Roast Veggies: Toss zucchini and tomatoes with 2 tablespoons olive oil, garlic, oregano, red pepper flakes, salt, and pepper. Spread out on the baking sheet. Roast for 20–22 minutes, stirring halfway, until veggies are golden and the tomatoes are juicy.
- Cook Pasta: While veggies roast, cook pasta in salted water according to package directions. Reserve 1/2 cup pasta water, then drain.
- Combine: In a large bowl, toss hot pasta with roasted veggies, remaining olive oil, and a splash of pasta water. Sprinkle in Parmesan and toss gently. Adjust salt and pepper as needed.
- Serve: Pile into bowls, top with extra Parmesan and fresh basil. Enjoy!
