Menu

Summer Vegetable Pasta Bake

  • Details
  • Related Items

Veggies For Pasta BakeFor 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

All Recipes, Courses, Entrees & Side Dishes, Europe, Holiday & Party, North America, Regions

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

  1. Preheat the oven to 450 degrees.
  2. 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.
  3. Reduce the oven temperature to 350 degrees.
  4. 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.
  5. 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.
  6. 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.
https://www.silkroaddiary.com/summer-veggie-pasta-bake/

Summer is in full swing! Check out our recipes for Ayam Peanut Chicken or Watermelon Salad.


 Leave a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Michael’s Boeuf A La Bourguignonne

Turkey dominates the center of the Thanksgiving spread, but it doesn’t have to be the only protein on the table. Boeuf a la Bourguignonne is a French peasant dish from Burgundy that uses beef simmered …

Urfa Biber and Strawberry Ice Cream, with a little bit of Beet Powder (for extra color).

Urfa Biber – Strawberry Ice Cream

Chiles aren’t just for cooking savory food; many are wonderful in desserts, too. Urfa biber, for example, is a great pairing with berries or chocolate. At a recent cook-off, we added urfa biber to Strawberry …

Black Pepper Biscuits

Tellicherry Buttermilk Biscuits

I drew inspiration for these Tellicherry buttermilk biscuits from our September cookbook club selection, My Two Souths by Asha Gomez. This enchanting cookbook is a delightful collection of recipes blending culinary traditions from Southern India and …

Caraway Kraut

Our April Cookbook Club selection is Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal by Julie O’Brien and Richard Climenhage. Join us to taste and learn about the mysteries …

Chef Andrea’s Cardamom and Olive Oil Cake

Recently, Holly admitted her powerlessness over the char grilled prawns at the West Edge’s favorite eatery, Lecosho. She recommended following the dish with this fantastic cardamom olive oil cake for dessert, and my ears perked …