Summertime Roasted Veggie Pasta

Summertime Roasted Veggie Pasta embodies the essence of the season with its vibrant colors and fresh flavors. Tender whole grain pasta forms the base for a symphony of roasted vegetables, including halved cherry tomatoes, crisp broccoli florets, and sweet corn. As the oven works its magic, the tomatoes gently blister, and the broccoli and corn become tender and golden. Meanwhile, in a large sauté pan, fragrant garlic and red pepper flakes mingle with olive oil, infusing the air with their enticing aroma. When the vegetables are ready, they join the aromatic oil and pasta, creating a harmonious blend of textures and tastes that evoke the warmth of summer evenings.

Prep Time: 10 min

Cook Time: 20 min

Ingredients:

  • ½ lb whole grain pasta
  • 1 clove garlic, minced
  • ¼ tsp red pepper flakes
  • 1 pint cherry tomatoes, halved
  • 1 bag broccoli florets
  • 1 cup frozen corn

Directions:

Preheat the oven to 425 F. 

Cook pasta to package directions.

In the meantime, on a large sheet pan put the cherry tomatoes, broccoli florets and corn, season with olive oil, salt, and pepper. Roast in the oven for 13-15 minutes or until tomatoes are slightly blistered and corn and broccoli are tender.

While the veggies roast, in a large, high sided saute pan, over low heat, add enough olive oil to coat the bottom of the pan. Add in the garlic and red pepper flakes and let gently cook over low heat until garlic becomes fragrant. About 5 minutes. Watch the heat. Add in the roasted veggies and pasta and toss to coat. Season with salt and pepper to taste.

Other Ways To Prepare This Meal:

Kid-friendly: Toss roasted tomatoes with pasta and garlic oil, offer other veggies on the side.

Gluten-free: Use gluten free pasta.

Add Spice: Try adding extra red pepper flakes or also top pasta with a drizzle of sriracha.