Menu

Summer Vegetable Pasta Bake

  • Details
  • Related Items

Veggies For Pasta BakeFor family reunions and other large gatherings, this Greek-inspired pasta bake offers an easy way to keep a large group fed. Using a medley of fresh summer veggies, this dinner option is hearty, but still light.

Summer Pasta Bake

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Your email address will not be published.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 *

Seared Scallops Emerald City Seasoning

Emerald City Scallops

The next time you can get your hands on some fresh scallops, give Emerald City Scallops one a try! Emerald City Seasoning makes an excellent companion for the delicate flavor of seared scallops. The gentle …

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 …

Nutty Chocolate Chile Thumbprints

We have a new go-to cookie recipe! If you love the marriage of nuts and chocolate (and who doesn’t?), try these for easy baking, gifting and be sure to leave some out on 12/24. These …

Buddha Bowl

This Buddha Bowl from “a modern way to cook” by Anna Jones is chock full of good-for-you things and a rich curry, fragrant with a homemade curry paste and peanuts, all served over over brown …

biscotti

Holiday Pepper Biscotti

These pepper biscotti were a clear favorite from our holiday baking sessions this year. Boasting festive pops of cranberry and pistachio, these little gems get an extra dose of pizzazz from our Holiday Pepper Blend in …