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A plate with the pasta and veggies with red pepper flakes and parsley.

Roasted Zucchini and Tomato Pasta

This pasta recipe has a light and creamy sauce that's full of flavor. It's easy to make and a perfect use of all that summer zucchini and tomatoes.
5 from 1 vote
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Course: Main Course
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 322kcal
Author: Jen Cardenas

Ingredients

  • 2 zucchini, quartered and sliced in wedge pieces about ¼" thick
  • 1 pint grape tomatoes
  • ½ onion, sliced
  • 2 tablespoon olive oil
  • salt and pepper, to taste
  • 1 lb uncooked pasta
  • 2 tablespoon lemon juice
  • 2 tablespoon butter regular or non-dairy
  • ⅓ cup cream cheese regular or non-dairy
  • pinch red pepper flakes optional

Instructions

  • Preheat the oven to 425°. Line a large baking sheet with parchment paper.
  • Place the zucchini pieces, sliced onions and whole cherry tomatoes on the prepared baking sheet. Drizzle with the olive oil and sprinkle with salt and pepper. Give it a light stir to coat the veggies. Bake in the oven for about 25 minutes, stirring about halfway through.
  • Meanwhile, bring a pot of salted water to a boil and cook the pasta according to the package. Reserve about 1 cup of the pasta water before draining the pasta. Return the drained pasta to the pot.
  • Add the butter, lemon juice, cream cheese, and red pepper flakes (if using) to the pasta and stir. Add in about ¼ cup of the pasta water, There should be a light sauce. Add more pasta water if needed.
  • Once the zucchini and tomatoes are finished roasting, add them to the pot with the pasta and sauce. Make sure you also pour in any juices from the roasted tomatoes. Season with more salt and pepper to taste and serve.

Equipment

  • Large pot
  • Baking sheet
  • Colander

Notes

  • Roast the vegetables for about 25 minutes or until the skin on the tomatoes starts to shrivel and they start to burst.
  • Don’t forget to also add in any juices from the roasted tomatoes.

Nutrition

Calories: 322kcal | Carbohydrates: 48g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 63mg | Potassium: 422mg | Fiber: 3g | Sugar: 5g | Vitamin A: 806IU | Vitamin C: 19mg | Calcium: 38mg | Iron: 1mg
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https://theleafytable.com/zucchini-and-tomato-pasta/