Summer pasta with roasted vegetables

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4 - 6

To make pasta with seasonal vegetables even more delicious, pre-grill the vegetables. You don't need to fire up an outdoor grill; a large grill pan will do. Heat it up and grill zucchini, sweet peppers of various colors, zucchini, and red onion. The grilled vegetables are then cut into pieces and mixed with cooked penne pasta in a light tomato sauce with basil and parsley. It's delicious and healthy, a great way to enjoy the summer vegetable harvest and lighten the menu.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g penne pasta (feathers)
1 can (800 g) of canned whole tomatoes in their own juice
2 tbsp. l. olive oil
1 small clove of garlic, crushed
A pinch of crushed red pepper flakes
1 sprig of fresh basil + 2 tbsp chopped basil
1 sprig of fresh parsley + 2 tbsp. chopped parsley
1 medium red or orange bell pepper, cored
1 medium yellow zucchini, trimmed at the ends and cut into 4 slices lengthwise
1 medium zucchini, trimmed at the ends and cut into 4 lengthwise slices
Half a red onion, sliced 0.5cm thick.
Shredded or grated Parmesan cheese, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: penne pasta, tomatoes, zucchini, sweet pepper, yellow zucchini, red onion, Parmesan cheese, parsley, basil

Cooking the dish according to the recipe:

In a large saucepan, bring salted water to a boil.
Meanwhile, drain the tomatoes, reserving the juice for another use. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring, until fragrant, 1-2 minutes. Mash the tomatoes with your hands, adding them immediately to the pan. Season with salt and pepper to taste. Add the basil and parsley sprigs (save the chopped herbs for later) and bring to a boil over medium heat. Reduce the heat to low and simmer for about 15 minutes, or until ready to serve.

While the sauce is cooking, heat a large two-burner grill pan over medium heat. Toss the bell pepper, zucchini, squash, and onion in the pan along with the remaining 1 tablespoon of olive oil. Season with salt and cook, stirring once, until the vegetables are tender and crispy, 4-6 minutes per side, depending on the vegetable. Transfer the onion to a large bowl. Transfer the pepper, zucchini, and zucchini to a cutting board and slice crosswise. Transfer the vegetables to the bowl with the onions and cover with foil.
Cook the penne pasta in boiling water according to package directions. Drain and add the pasta to the bowl with the vegetables. Remove the herb sprigs from the sauce and stir in half of the chopped herbs. Add the sauce to the bowl and toss to coat the vegetables and pasta.
Serve the pasta in bowls, sprinkled with the remaining chopped herbs and Parmesan.

Categories:

recipe / Healthy eating / Healthy dinners / Summer dishes / Dinner / Main courses / Pasta / Vegetables and mushrooms / Italian cuisine / Trisha Yearwood