Description

This easy Roasted Vegetable Pasta screams summer! Tender roasted tomatoes, garlic, and zucchini are mixed with gluten free pasta to create a juicy, saucy, and herbaceous weeknight dinner

Ingredients

Scale

8 oz gluten-free pasta
2–3 cups whole cherry tomatoes, or garden tomatoes diced or sliced
2 medium zucchini, peeled or unpeeled
1 whole head of garlic, top trimmed
3/4 cup extra virgin olive oil
Fresh oregano sprigs, thyme or rosemary
Salt and pepper, to taste
Fresh basil, cilantro or parsley for garnishing

Instructions

Step 1: In a large baking dish 9×5 add the tomatoes to cover the bottom of the dish. Snuggle in a whole head of garlic, top removed (not the root side). Drizzle veggies with a generous amount of olive oil, a pinch of salt and pepper.
Step 2: Top tomatoes with a layer of zucchini slices. Pour the remain olive oil and top veggies with your fresh herbs of choice. Bake at 425F degrees for 35-40 minutes.
Step 3: Cook the pasta according to package instructions when the veggies are about half way through roasting. Drain and rinse pasta with cold water. Reserve about a cup of pasta water in case you need for the sauce.
Step 4: Toss pasta in with the roasted vegetables. For extra flavor pull out a few garlic cloves and toss around with the pasta and veggies. Top with fresh basil or fresh herb of choice and serve.

Notes

You may use anywhere from 1/2 cup to 3/4 cup of olive oil. The tomatoes will release a good amount of liquids to create a tasty sauce. Optional: add a 1/2 cup of pasta water to the casserole if you need more liquids.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 591 kcal
Sugar: 4 g
Sodium: 12 mg
Fat: 42 g
Saturated Fat: 6 g
Unsaturated Fat: 34 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 0 mg

Keywords: Gluten-Free Pasta, Gluten-Free Recipes, Pasta, Roasted Vegetable Pasta, vegetables, Vegetarian