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.
Steamed Cuban Beef Buns (with Chicken Stock)
At one time, Havana’s Chinatown was the largest Chinatown in Latin America. The large influx of Chinese workers also brought food traditions such as dumplings, chow mein, egg rolls and fried rice which still linger …
Get Your Sausage-Making on with Chorizo Bomb!
World Spice Merchant’s new Chorizo Bomb spice blend has been a favorite of our restaurant clients for years, so it was no surprise that it started flying off the shelves as soon as we started …
Piment d’Espelette Fish Stew
This hearty stew hits it on all notes, the high acid of the tomatoes and wine play against the sweetness of the deeply caramelized onion and fennel, the brine-y olives render the seafood right at …
Umami Apple Pie
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 …
Chorizo Bomb Stuffed Acorn Squash
Acorn squash is one of my favorites because they can be personal sized and filled with whatever you’re craving. This recipe is simple and Chorizo Bomb does all of the work. As the name implies, …
Leave a Comment