Monday, August 6, 2012

Summer Garden Pasta

I'm so excited because we've finally reached that magical time of year when the farmer's market is in full swing here. Yay! Wyoming has a really late (and short) growing season so it takes a while for the crops to come in. Every year it seems that the most prolific garden produce items are zucchini and tomatoes. 

I'm actually growing some tomatoes myself this year but most of them are still green. Lillian likes to rush out every morning to check on them and report back on their progress. 

It always seems that people end up with more zucchini than they know what to do with so I thought I would share with you my Summer garden pasta. This is my go-to when I don't know what else to make for dinner - roasted tomato and zucchini tortellini pasta. If you're vegan, you can still totally make this, just use a different kind of pasta like penne. 


Chop zucchini and add it into a baking dish along with cherry tomatoes. Drizzle with olive oil, sprinkle on salt, pepper and dried italian seasoning spice blend. I've also used dried oregano. And basil would be heavenly. So go with what you've got on hand. 



Roast at 400 for about 15-20 minutes, tossing halfway through. The tomatoes should start to burst and get caramelized on top. 



Meanwhile, boil your pasta according to package directions. After draining the pasta, pour in the entire contents of your baking dish. 

If you're pan ends up with caramelized bits all over the edges, refer to my post here about how to quickly and easily clean it.


Toss the pasta together and serve with a bit of freshly grated parmesan cheese (optional). 



The juices from the tomatoes create just the right amount of sauce to coat the pasta. I love how light it is but yet still satisfying and filling. So you know, you won't be hunting around through the pantry an hour later like some light dinners make you do. 

There you have it! My quick and easy go-to Summer pasta. You can also chill this and eat it cold if that's what you're in the mood for. 

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Roasted Tomato and Zucchini Tortellini Pasta
Serves 3-4

1 pint cherry tomatoes
2 medium zucchini
1 package tortellini noodles (or use 1/2 lb. penne)
2-3 tbsp. olive oil
1 tsp. dried oregano or italian spice blend
kosher salt
black pepper
parmesan cheese (optional)

Preheat oven to 400. Chop zucchini into 1/2" pieces. In a baking dish, combine cherry tomatoes and zucchini; drizzle olive oil over the top then toss to coat evenly. Sprinkle with salt and pepper. Roast at 400 for 15-20 minutes, stirring after the first 10 minutes. Tomatoes should burst slightly and get a bit caramelized.

Meanwhile, boil pasta according to package directions. Drain. Pour the entire contents of the baking dish over pasta. Toss and top with parmesan cheese. Serve immediately. Or chill and serve later. 



1 comment:

  1. Veggies waiting patiently in the fridge to be used up - check!
    Basil and Oregano in the garden clamoring to be pruned - check!
    Five minutes of prep-work - Check!

    I have just enough time to read a few blog posts until my lunch is ready! My kitchen smells simply devine!

    (All that to say - thanks for the awesome recipe!)

    ReplyDelete

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