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Summer Vegetable Pasta Bake

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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.


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