About recipe

This Roasted Vegetable Pasta is delicious served hot or cold! It features a variety of summer veggies like squash, zucchini, tomatoes, and peppers! When it comes to veggies, the more colors the better! Eating a rainbow of produce will help your body get a variety of vitamins and minerals to support your health.

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Ingredients (serves 1)

• 2 zucchinis, sliced into half moons 
• 2 yellow squashes, sliced into half moons 
• 2 carrots, peeled and cut into matchsticks  
• 1 red bell pepper, sliced into strips 
• 1 yellow or orange bell pepper, sliced into strips 
• 1 red onion, sliced  
• 3 garlic cloves, minced 
• 1 tablespoon dried oregano 
• 1 ½ teaspoons fresh thyme leaves (or ½ teaspoon dried) 
• Salt and pepper to taste 
• 4 tablespoons olive oil 
• 12 ounces whole wheat pasta  
• 8 ounces grape tomatoes, halved 
• 1 large lemon, zested 
• ½ cup parmesan cheese (optional)  

Preparation

1. Preheat the oven to 450°F. Bring a large pot of water to a boil.  
2. Place the zucchini, squash, carrots, bell peppers, and onion in a large mixing bowl. Add the garlic, oregano, and thyme. Season with a salt and black pepper. Drizzle with 2 tbsp olive oil and toss to coat. 
3. Spread the vegetables in a single layer on a large baking sheet. Roast for 20 minutes. At the 10-minute mark add the tomatoes and continue roasting.   
4. Meanwhile, cook the pasta according to the package. Reserve one cup of the pasta cooking water when done, then drain. 
5. Pour pasta into a large mixing bowl Add more seasonings to taste. Add the roast vegetables, tomatoes, and lemon zest. Add a splash of the pasta cooking water and a drizzle of extra virgin olive oil. Toss to combine. Add parmesan if using.