Best 2 Roasted Tomato And Zucchini Pasta Recipes

Roasted tomato and zucchini pasta is a light, flavorful, and colorful dish that is a treat for both the eyes and the taste buds. It is often made with fresh ingredients, such as vine-ripened tomatoes and crisp zucchini, which are roasted in the oven to bring out their natural sweetness and flavor. The vegetables are then tossed with cooked pasta, a flavorful sauce, and sometimes other ingredients, such as herbs, cheese, or nuts. The end result is a simple yet satisfying dish that is a vegetarian's delight and a great option for busy weeknight dinners.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

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

Ingredients

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.

Tips and Conclusion

Whether you're a seasoned chef or just starting out, these tips will help you make the most of your roasted tomato and zucchini pasta:

Choose ripe, flavorful tomatoes and zucchini. This will ensure that your pasta has the best possible flavor.
Roast the tomatoes and zucchini until they are caramelized and slightly charred. This will give them a delicious smoky flavor.
Use a high-quality pasta. This will help the sauce cling to the pasta and prevent it from becoming watery.
Don't overcrowd the pan when you're roasting the tomatoes and zucchini. This will prevent them from cooking evenly.
Season the pasta sauce to taste. You may want to add additional herbs, spices, or cheese.

This roasted tomato and zucchini pasta is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a side dish. It's also a great way to use up leftover roasted tomatoes and zucchini. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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