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.
Indian Coriander Energy Bars
Sometimes I get so busy doing things that I forget to eat breakfast and/or lunch. I know, I shouldn’t do that, but I do. I’ve tried various power or energy bars, but I found them to …
Provençal Vinaigrette
Romantic visions of the south of France never disappoint and neither does this playful provencal vinaigrette. Our Provencal Salt is the star, throwing in a burst of salt and herbs that makes the other ingredients …
Mediterranean Chicken Salad
We’re crazy in love with our Cascade Mushroom Mix, featured in this Mediterranean chicken salad with just the right embellishments. We put the mushroom mix in the marinade, where the umami flavor magic made the …
Kala Masala Skillet Cornbread
This savory cornbread knocked our collective socks off at first bite. Our Kala Masala spice blend is a complex one, and that complexity of flavor transfers easily to the skillet cornbread. There’s a tiny bit …
Rooster Spice Asparagus
Songkran (สงกรานต์) is the traditional Thai New Year water festival which starts on April 13 every year. Traditionally, the throwing of water is said to be a symbol of luck to bring good rain for …
Leave a Comment