July 2, 2014

Jonathan’s Summer Roasted Vegetable Pasta

My friend Jonathan was telling me about a summer pasta that he makes. Since he’s a) Italian and b) a very good cook, I decided to ask him for his recipe, such as it is.

This is one of those recipes that you can play fast and loose with – no specific measurements, the ingredients are flexible and it’s pretty simple to make. Here are the directions, as sent:

some garlic -6 cloves - lots of cherry tomatoes cut in half at least two qts  - three peppers any color -cut up -two red onions -cut in lg pcs - 3 or 4 zucchini - cut in inch pcs . toss all in good olive oil -salt & pepper - roast at 450 for about 30-45 min . Set half aside - to go top of pasta -the other half, blend adding olive oil to a sauce - save some pasta water -if sauce is thick -add good cheese.

Here’s what I did:

First, I added some good quality olive oil to a roasting pan, just enough to coat the bottom of the pan, and then the vegetables. I then cut up some peppers, an onion, some cherry or grape tomatoes, and some garlic. I tossed it to coat the vegetables and stuck it in the oven. I checked on it every 15 or so minutes to make sure it was caramelizing, and to stir it up a little.

Then I cooked up some pasta, using my favourite shape – the “rasta pasta”.

I took about half of the vegetables and gave them a whiz with my immersion blender, which is the BEST kitchen tool!!! I added a little of the pasta water, as Jonathan suggested and about a tablespoon of yoghurt to make it creamier.

Then I drained the pasta, mixed the sauce in, and topped it with the remaining vegetables.

I topped it with some freshly grated Parmesan Reggiano cheese, and some sea salt and then tossed it all together, again. It was delicious and quick. Pretty healthy, too. I think that it will become a summer staple around my house. Next time, I will add more tomatoes, so the sauce will be more of a red sauce.


  1. I made almost the same dish last Saturday following my visit to the farmers' market. Summer is the easiest month for creating these delicious meals. From memory I added cherry tomatoes, red bell pepper, purple onions, portobello mushrooms, baby zucchini and yellow patty pan squash and fresh basil. I used fresh buckwheat fettuccine noodles, also from the farmers' market, and finished the dish off with freshly grated Parmesan and a little EVOO. Your photos are making me hungry!

    1. The addition of portobello mushrooms sounds wonderful. I can do without the squash though.

  2. I'm not a big pasta cooker in the summer, due to window airconditioning units....but this could make me turn the stove on.

    xo J

    1. You could do the veggies on the grill in a foil packet and the pasta is quick, so it's a quick meal.

  3. Such a simple, wonderful recipe for the summer!

  4. Lovely looking! Happy 4th or whatever date you have it. Are you expecting rain?

  5. Oh, yes! Thanks for the idea. It's too hot to think of turning on the oven, so I'll grill the veggies on hand - peppers, tomatoes, eggplant, squashes and aromatics. Sort of smokey ratatouille with herbs from the garden, pasta and Parm. Can hardly wait for supper.

    Enjoy your Independence.


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