Roasted Zucchini And Tomato Pasta Recipes

ROASTED ZUCCHINI AND TOMATO PASTA

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

Roasted Zucchini and Tomato Pasta image

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.

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

ROASTED GARLIC ZUCCHINI AND TOMATOES

This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.

Provided by SweetBasil

Categories Side Dish Vegetables Tomatoes

Time 33m

Yield 4

Number Of Ingredients 9

Roasted Garlic Zucchini and Tomatoes image

Steps:

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 9.5 g, Cholesterol 8.8 mg, Fat 16.8 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 165.2 mg, Sugar 4.7 g

Ingredients

2 zucchini cut in half lengthwise, then cut into 1/2-inch half moons
2 cups quartered ripe tomatoes
½ onion, minced
3 cloves garlic, minced
½ teaspoon crushed red pepper flakes
¼ cup olive oil
salt and pepper to taste
½ cup grated Parmesan cheese
1 tablespoon chopped fresh basil

PASTA WITH CORN, ZUCCHINI AND TOMATOES

The two things I love most about this dish of summer vegetables and pasta are the crunch of the corn against the tenderness of the pasta and the fact that I cannot seem to settle on a combination of flavorings that I think is best. Chile powder, a little bit of cayenne, perhaps some cilantro are all excellent choices. But with pasta this seems too heretical even for a culinary atheist like me, so I usually go in a tamer direction: a suspicion of garlic with some fresh tarragon or basil. It is flexible not only in its flavorings but in its ingredients. You can use onions, garlic or shallots, singly or in combination; add string beans (or even fresh limas) to the mix; substitute eggplant for the zucchini. Think of it as a delicious mélange of whatever is on hand.

Provided by Mark Bittman

Categories easy, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Pasta With Corn, Zucchini And Tomatoes image

Steps:

Set a large pot of water to boil and salt it. Put 2 tablespoons oil in a large skillet over medium-high heat and add corn. Cook, stirring occasionally, until corn begins to brown. Add zucchini and some salt and pepper. Cook, stirring occasionally, until zucchini begins to brown.
Add onion or shallots and garlic if you are using it. Cook, stirring occasionally, until onion softens, about 5 minutes. Add tarragon and cook for 30 seconds, then tomatoes. Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down. If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time. When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 11 grams, Carbohydrate 101 grams, Fat 16 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 661 milligrams, Sugar 8 grams, TransFat 0 grams

Ingredients

Salt and pepper
3 tablespoons extra virgin olive oil, or 2 tablespoons oil and 1 tablespoon butter
1 cup corn kernels (from 2 or 3 ears)
1 cup diced zucchini or summer squash (from 2 or 3 small vegetables)
1 medium onion or 3 or 4 shallots, diced
1/4 teaspoon minced garlic, optional
1 or 2 sprigs tarragon
4 plum or 2 large tomatoes, diced
1 pound cut pasta, like penne

ROASTED TOMATO AND ZUCCHINI PASTA

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

Roasted Tomato and Zucchini Pasta image

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.

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

ZUCCHINI-TOMATO PASTA SAUCE

"I came up with this recipe after planting too many zucchini plants in our vegetable garden," writes Joy Turner of Amherst, Ohio. "My husband loved it the first time I served it and now we make it quite often."

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 5 cups.

Number Of Ingredients 10

Zucchini-Tomato Pasta Sauce image

Steps:

In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.

Nutrition Facts : Calories 89 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 266mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

2 tablespoons butter
2 tablespoons canola oil
2 medium onions, chopped
8 large tomatoes, chopped
2 medium zucchini, cut into 1/2-inch pieces
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
Hot cooked pasta

FIRE ROASTED TOMATO AND ZUCCHINI VEGAN PASTA

This fantastic blend of fresh vegetables, fire roasted tomatoes and peppers, and pasta can be modified to include any seasonal vegetables. It's easy, healthy and delicious! You can find fire-roasted tomatoes and fire-roasted peppers at most grocery store olive bars, including Whole Foods. If you don't have access to these, you can make your own, substitute sun-dried tomatoes, or substitute fresh versions. The beautiful thing about veggies is that there's no "right" way to do things! You can also substitute basil or oregano paste or powder for the fresh version, if you need to - but fresh is best!

Provided by Mountain Bike Mom

Categories One Dish Meal

Time 15m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 15

Fire Roasted Tomato and Zucchini Vegan Pasta image

Steps:

Cook pasta according to directions on box. Do not overcook.
Saute onions in olive oil in large sauce pan.
When onions begin to brown, add mushrooms, zucchini and squash. Add garlic, basil and oregano. Continue to lightly saute.
Add fire-roasted tomatoes and peppers and stir.
Add tomato paste, red wine and Italian dressing. Turn to low and simmer for three to five minutes.
Serve over bow tie pasta.

Nutrition Facts : Calories 469.5, Fat 12.9, SaturatedFat 2.4, Cholesterol 63.8, Sodium 582.1, Carbohydrate 72.8, Fiber 6.5, Sugar 11.9, Protein 15.3

Ingredients

16 ounces bow tie pasta
1 1/2 tablespoons olive oil
1 large sweet onion, sliced into bite-sized pieces
1/2 red onion, sliced into bite-sized pieces
1 cup fire-roasted tomatoes, diced
1/2 cup fire-roasted sweet red pepper, diced
8 ounces mushrooms, quartered
1 large zucchini, cut into quarter slices
1 large yellow squash, cut into quarter slices
6 ounces tomato paste
1/2 cup red wine
1/2 cup Italian dressing
3 fresh garlic cloves
fresh basil, to taste
fresh oregano, to taste

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Cook pasta as per package instructions undercooking by 2-3 minutes or until pasta is al dente, cooked but firm.
While pasta is cooking, preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp of oil to coat. Add zucchini and cook for 5 minutes, stirring occasionally. Transfer to a bowl and set aside.
Return skillet to the stove and swirl 1 tbsp of oil to coat, add tomatoes and cook for 3 minutes, stirring occasionally. Add garlic and cook for 1 minute, stirring a few times.
Turn off heat and add cooked pasta and zucchini, remaining 1 tbsp of oil, salt, pepper, cheese and parsley or basil; stir and serve. Adjust any seasonings to taste and enjoy this 20 minute amazingness!

Roasted Zucchini And Tomato Pasta Recipes

ROASTED ZUCCHINI AND TOMATO PASTA

Roasting the zucchini and tomatoes rather than sauteing them intensifies their flavor.

ROASTED GARLIC ZUCCHINI AND TOMATOES

This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.

PASTA WITH CORN, ZUCCHINI AND TOMATOES

ROASTED TOMATO AND ZUCCHINI PASTA

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

ZUCCHINI-TOMATO PASTA SAUCE

"I came up with this recipe after planting too many zucchini plants in our vegetable garden," writes Joy Turner of Amherst, Ohio. "My husband loved it the first time I served it and now we make it quite often."

FIRE ROASTED TOMATO AND ZUCCHINI VEGAN PASTA

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