Garden Veggie Pasta is a simply amazing dish that’s bursting with fresh summer vegetable goodness. It’s no secret to those who know me…I love pasta! Another favorite food of mine is fresh vegetables. Combine the two and WHOA! I’m all over it!
This recipe is a much better option than the jarred sauces that are full of chemicals and preservatives. It’s light, refreshing, and super flavorful with a blend of seasonings. The bright rich colors of the vegetables and herbs stand out making this dish simply irresistible!
This easy pasta dish makes a beautiful presentation of delicate angel hair pasta and fresh roasted veggies drizzled in olive oil and balsamic vinegar. A big bonus to this recipe is that it makes enough to feed a crowd! All you need for a fabulous dinner party is a huge bowl of Garden Veggie Pasta, a creamy Caesar Salad, and toasted buttery garlic bread. Just be sure to send me an invite! 😉
Favorite Dinner Recipes
How to make Garden Veggie Pasta
This recipe requires some slicing and roasting, but it’ll be well worth the effort. Once the roasting is complete, the rest of the ingredients combine very easily in one large bowl. Any leftovers are just as delicious as the first bite, so you can usually get more than one meal from this amazing dish.
- Baking Sheet – used to roast the vegetables
- Pasta Pot – used to cook pasta
- Large Mixing Bowl – used to mix roasted veggies with pasta
- Pasta – angel hair spaghetti
- Vegetables – zucchini, eggplant, squash, tomatoes, garlic
- Herbs – fresh basil
- Seasonings – cracked black pepper, sea salt
- Oil and Vinegar – extra virgin olive oil, balsamic vinegar
As you can see, the primary ingredients of this pasta is the veggies. Feel free to mix things up and substitute with other vegetables you enjoy.
- The first step is to prepare the vegetables. We’re using eggplant, zucchini, squash, tomatoes, and garlic. Peeling the eggplant, zucchini, and squash is a matter of preference. I choose to not peel my eggplants because I like the color and texture of the cooked peeling in my dishes. Zucchini has a skin that is able to be scrubbed, so I usually do not peel it either. Keep in mind that there are a lot of nutrients in the skins of fruits and vegetables. I do peel squash because the skin is very thin and it can’t always be scrubbed clean.
- Slice the vegetables into quarter-inch slices (thinner slices for less chunky “sauce”). Slice garlic into very thin slices.
- Spray a large rimmed baking sheet with cooking spray. Place each vegetable slice into lines on the baking sheet. It’s okay to overlap. Spread garlic slices on top. There will be A LOT of sliced vegetables, but they will break down during the roasting process. This is what creates the “sauce”.
- Drizzle olive oil and balsamic vinegar over all of the vegetables. Sprinkle liberally with sea salt and cracked black pepper. Lay basil leaves on top of prepared vegetables.
- Roast veggies for 20 to 30 minutes at 425 degrees. Vegetables are cooked completely when they begin to break apart. If you prefer, you can broil them on LOW for just a few minutes to give the veggies a fire roasted flavor. But watch them carefully so they don’t burn.
- While vegetables are roasting, cook spaghetti according to package directions and drain. Place spaghetti in a bowl large enough to blend all of those beautifully roasted veggies. I use an extra large stainless steel mixing bowl that is great for mixing larger recipes.
- Carefully add the roasted vegetables to the cooked pasta. They will break apart as you blend them into the pasta, creating a chunky “sauce.” Check pasta for seasonings.
- To serve, sprinkle with coarse black pepper, fresh basil, and shaved Parmesan cheese.
- Garden Veggie Pasta freezes very well. Place leftovers in a gallon freezer zip-lock bag and freeze for up to 3 months. To reheat, place in microwave and heat until thawed, or reheat in a pot on the stovetop.
Garden Veggie Pasta
- 16 oz Angel hair pasta cooked
- 1 zucchini sliced
- 1 eggplant sliced
- 1 squash sliced
- 4 tomatoes sliced
- 3 cloves garlic thinly sliced
- Cracked black pepper
- Sea salt
- Basil leaves
- Extra virgin olive oil
- Balsamic vinegar
- Prepheat oven to 425 degrees. Wash and slice eggplant, zucchini, squash, and tomatoes. Peel garlic clove and slice thin.
- Prepare a large rimmed baking sheet with cooking spray. Line each vegetable slice in a pan, overlapping if necessary. Lay garlic slices over vegetables.
- Drizzle vegetables with olive oil and balsamic vinegar. Season liberally with cracked black pepper and sea salt. Sprinkle with basil leaves.
- Roast vegetables for 20 to 30 minutes, or until they begin to break down and soften.
- Cook spaghetti according to package directions. Drain and put pasta into a large mixing bowl.
- Once vegetables are roasted, add to the large bowl of pasta and blend until completely incorporated.
- Garnish with extra cracked black pepper, basil, and shaved Parmesan cheese.