Summer Garden Pasta is my go-to dinner at least once a week during the months of July and August when my fridge is full of fresh veggies from my parents beautiful garden. It is quick and easy and oh so tasty!
Pair it with a french loaf of bread and a glass of wine for the perfect summer meal out on the deck.
Summer Garden Pasta
1/2 box Barilla Plus Penne Pasta, cooked al dente
1 Zucchini, sliced and then halved
1 cup halved grape tomatoes
1/2 cup sliced carrots
1 small onion, diced
1 cup corn, cut off of the cob
1 small green pepper, diced
1 T olive oil
sea salt and fresh ground pepper
Cook pasta until done; set aside.
Toss all of the vegetables and herbs with olive oil. Spread them out on a baking sheet covered with foil.
Sprinkle with sea salt and fresh ground pepper.
Roast in a 400 degree oven for 18-20 minutes.
Place roasted vegetables in large serving dish. Add pasta and toss.
Serve with freshly grated parmesan cheese if desired.