Summer Vegetable Pasta Bake
- Details
For summer gatherings, this healthy pasta bake offers an easy way to keep a large group fed and get in some vegetables along with the burgers and brats. Using a medley of fresh summer vegetables, this dinner option is hearty, but still light. The version below is Greek inspired with our El Greco herbal blend and feta cheese but you can mix is up and use Herbes de Provence or Provencal Seasoned Salt and goat cheese if you’re feeling joie de vivre!
Summer Pasta Bake
Ingredients
- 1 red bell pepper, cored and cut into 1-inch pieces
- 1 zucchini, quartered lengthwise and cut into 1-inch pieces
- 1 yellow squash, quartered lengthwise and cut into 1-inch pieces
- ½ purple onion, peeled and sliced into 1-inch pieces
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 tablespoons Cascade Mushroom Mix
- 1 tablespoon El Greco
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground tellicherry pepper, divided
- 1 pound penne pasta
- 3 cups kale
- 2 cups tomato sauce
- 1½ cups feta, divided
Instructions
- Preheat the oven to 450 degrees.
- In a large bowl, toss the peppers, zucchini, squash, and onions with the olive oil, vinegar, Cascade Mushroom Mix, El Greco, ½ teaspoon salt, and ½ teaspoon pepper. Transfer to a baking sheet and roast until just fork tender, about 15 minutes.
- Reduce the oven temperature to 350 degrees.
- While the vegetables are roasting, bring a large pot of salted water to a boil, add the pasta, and cook for about 6 minutes. Drain in a colander. Note that, because you are cooking it a second time, you will want the pasta to be still firm inside.
- In a large bowl, toss the drained pasta with the kale, roasted vegetables, marinara sauce, 1 cup feta, and the remaining salt and pepper. Gently mix until all the pasta is coated and the ingredients are combined.
- Pour the pasta mixture into a greased 9"x13" pan. Top with the remaining feta, and bake until the top is golden and the cheese begins to melt, about 25 minutes.
Summer is in full swing! Check out our recipes for Ayam Peanut Chicken or Watermelon Salad.
Roasted Cauliflower Soup
This fall roasted cauliflower soup will certainly grace our table more than once this season. It fills the need for belly-warming comfort without being too heavy, reminding us that summer is just barely over and …
Chile & Cumin Hanger Steak
The World Spice Cookbook Club is thrilled to be cooking from Brazilian Barbecue & Beyond at the upcoming June 3rd Meet & Eat. As with last June’s Meet & Eat, the club is returning to our …
Beef and Bean Taquitos with Avocado Sauce
‘Tis the season for hosting parties. While sometimes that can be a bit stressful, the experts at Cook’s Illustrated have come out with this book of 75 “only the best” appetizer recipes to reduce some …
Japanese Chicken Curry
For our final meeting of the year, the World Spice Cookbook Club is taking on recipes from The Flavour Principle: Enticing Your Senses With Food And Drink. This cookbook, containing recipes from around the world, focuses …
Game Day Brisket Sliders
Nothing welcomes fall quite like a slow cooked brisket, and nothing says game-day quite like sliders! Brisket sliders combine the two and dish up an eye-catching platter of food that’s sure to please the crowd. …
Leave a Comment