Serves 4 to 6
The beauty of this dish is that you can use any vegetables you wish. You can sauté, steam, or roast them—just make sure your ingredients are fresh and the pasta will be delicious! Our recipe calls for roasting the veggies and then tossing them with the pasta and oil. Simple, classic, and bursting with flavor.
1 pound asparagus, trimmed and cut in half
3 carrots, peeled and cut into long strips with a vegetable peeler
2 medium zucchini, sliced
2 medium yellow summer squash, sliced
½ cup olive oil, divided
¼ teaspoon dried oregano
1 tablespoon dried parsley
Sea salt
Freshly ground black pepper
1 pound penne
1 bunch scallions (white and light green parts only), chopped
½ cup grated Parmesan cheese
Preheat the oven to 450°F. Line two large rimmed baking sheets with aluminum foil.
Put a large pot of salted water on the stove to boil for the pasta.
Combine the asparagus, carrots, zucchini, and yellow squash in a zip-top plastic bag. Add ¼ cup of the oil, the dried herbs, and salt and pepper to taste. Toss well to coat.
Spread out the vegetables in a single layer on the lined baking sheets. Bake, turning the vegetables once, until they begin to brown, 15 to 20 minutes.
Meanwhile, cook the pasta according to the package directions until al dente. Drain, reserving 1 cup of the cooking liquid.
In a large bowl, toss the pasta with the roasted vegetables and scallions. Add the remaining ¼ cup olive oil and the reserved cooking liquid to moisten. Season with salt and pepper to taste. Sprinkle with the Parmesan and serve.