Nothing is more soul-soothing than a bowl of homemade pasta! And this time of year, we love using seasonal veggies like zucchini and tomatoes to really make our pasta fresh and delicious! This recipe for Roasted Zucchini and Tomato Pasta is light, fresh and full of flavor!
Homemade Pasta
If you’ve followed us for a while, you know that we are big advocates of making your pasta from scratch! You can find our go-to pasta recipe HERE if you need some inspiration. The bottom line is, homemade pasta is just BETTER! From the texture to the flavor, homemade pasta will always win.
If you are intimidated by the idea of homemade pasta, don’t be! It really isn’t that hard and can be made by hand without a machine if you don’t have the equipment. Although the equipment makes your life a whole lot easier! But in our Homemade Pasta post, we provide some options for inexpensive equipment.
We say it a lot, and we will say it again here, MAKE HOMEMADE PASTA! You will thank us later.
What’s in this Roasted Zucchini and Tomato Pasta?
Read the title once more, and this is pretty much it! It is super simple! Although, we roast the zucchini halves in a way that results in beautifully caramelized slices with the absolute best, melt-in-your-mouth texture. The cherry tomatoes are roasted with the zucchini as well, which makes them slightly sweeter and incredibly juicy!
Besides zucchini and cherry tomatoes, all you need is some high quality olive oil, and by this we mean the best extra virgin olive oil you have! If you don’t have at least one really good extra virgin olive oil, head to the store right not and pick one up! A high quality olive oil really tops this dish off. You can also get a lemon or other flavor infused olive oil and it will be great on this dish.
Next you need a lemon and some fresh basil. This dish uses the lemon zest grated on at the end to give it some zesty bright notes. The basil leaves can be chopped and sprinkled onto the pasta before serving. Finally, make sure you grate some parmesan cheese right on top at the table for good measure.
Enjoy!
We hope you enjoy this recipe for Roasted Zucchini and Tomato Pasta! If you give it a try, leave us a comment below or tag us on Instagram @cooking_with_wine!
If you like this recipe, check out more of our popular pasta dishes below:
- Summer Pasta (Pasta D’Estate)
- Mexican Street Corn Pasta
- Chicken Piccata with Caper Lemon Butter Sauce
- Artichoke, Lemon and Burrata Ravioli
- Italian Sausage Lasagna
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Roasted Zucchini and Tomato Pasta
Course: MainCuisine: ItalianDifficulty: Easy4
servings15
minutes30
minutes45
minutesThis recipes for Roasted Zucchini and Tomato Pasta is light, fresh and full of flavor making it the perfect dish for Summer or any season!
Ingredients
1 recipe Multipurpose Pasta Dough (or 1 lb dry fettuccini)
2 small-medium zucchini
4 Tbsp 4 kosher salt
2 Tbsp 2 Olive oil
1 pint 1 cherry tomatoes
1 tsp 1 black pepper
1 tsp 1 crushed red pepper
Extra virgin, lemon or any other flavored olive oil to finish
Zest of 1 lemon
- Garnishes
Chopped basil
Parmesan
Lemon juice
Directions
- Make and cut Pasta Dough
- If making fresh pasta, prepare your pasta dough following the instructions for Multipurpose Pasta Dough and cut into fettuccini before starting the zucchini. Set aside until the zucchini is done and you are ready to cook the pasta.
- Make the Zucchini
- Split the zucchini lengthwise and score the flesh side with a sharp knife in a crosshatch pattern. The slits should not be too deep – maybe 1/8 inch. Place on a plate and liberally sprinkle with kosher salt (about 1 Tbsp per zucchini half) and let sit, undisturbed for 15-20 minutes.
- Preheat oven to 375°
- The zucchini will have expelled quite a bit of water at this point, and you can shake them over a sink to remove the water and excess salt. Using a paper or tea towel gently brush the zucchini to remove as much water and salt as you can.
- Heat a large ovenproof skillet on medium heat. Add the olive oil and place the zucchini, flesh side down, in the pan. Let the zucchini cook in the pan until they begin to brown – this will take about 4-5 minutes but check with a fork or fish spatula by lifting the zucchini up and looking at the coloration.
- Once browned, add all the cherry tomatoes, black pepper, and red pepper to the pan. Give it a gentle stir, ensuring the zucchini remain face down. Place the skillet into the oven and cook, undisturbed, until the zucchini have very little resistance to a skewer or toothpick – about 20 minutes.
- Carefully remove the pan from the oven – keeping in mind the handle will be very hot. Remove the contents to a bowl and cut each zucchini piece into fourths. Serve over your favorite pasta and drizzle with a flavored olive oil or good extra virgin olive oil. Add any (or all) of the garnishes and serve.
- Cook the Pasta
- While the zucchini cooks, prepare your pot of water for your pasta.
- If using fresh pasta, add your pasta to the pot of water for 2-3 minutes as soon as the zucchini come out of the oven. If using store-bought pasta, cook per the package instructions, but you may need to begin the pasta while the zucchini cook.
- Once the pasta is done, remove to a colander then add the pasta to a serving dish with your zucchini and tomatoes. Top with lemon zest and add a heavy drizzle of extra virgin olive oil and garnishes. Serve and enjoy!
Did you make this recipe?
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This was the perfect way to use up my garden zucchini! Such a tasty and satisfying dish.
We are so glad you enjoyed it!