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.
Cascade Turkey Roulade
After years of grilling the turkey, we decided to try something entirely new this year. Inspired by the bounty of the Pacific Northwest, we created a menu to showcase regional flavors with this delicious turkey …
Spicy Smoked Paprika Romesco Over Grilled Trout
My first taste of romesco was not, sadly, in Catalonia. I first encountered this crimson sauce in Walla Walla, Washington at a going away party for a dear foodie friend. I prepped ribs, halibut, and …
El Greco Citronette
A quick and easy dressing or marinade, this El Greco Citronette is bursting with flavors that enhance any Mediterranean dish. It brightens the flavors without overpowering, and can be used as a sauce, dressing or …
Spiced Fig Salad
For the next meeting of our World Spice Cookbook Club, we’re embracing the warm weather with Salmagundi: A Celebration of Salads from around the World. This recipe for a spiced fig salad, which comes from …
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 …
Leave a Comment