A vegan Vegetable Pasta right out of the box with oven-roasted tomatoes, garlic oil, and zucchini and yellow squash – what’s not to love? Such a simple dish that packs a powerful punch for those taste buds. If you’re in the market for something new to jazz up your old weeknight routine or make a new meal prep lunch, come give this one a try!
Total Time:35 minutes
8 ounces whole wheat spaghetti (or any pasta really)
1 pint cherry or grape tomatoes
2 tablespoons extra-virgin olive oil
3 cloves garlic, pressed
3 cups zucchini, halved and sliced 1/4″ thick
3 cups yellow squash, halved and sliced 1/4″ thick
1 teaspoon sea salt
Fresh cracked pepper (2-3 grinds)
Preheat the oven to 400 degrees F.
Place the tomatoes on a silpat on a sheet pan and plate in the oven to roast (don’t have a silpat? Get one! Or use a foil lined sheet pan sprayed lightly with oil) for 20 minutes.
Cook pasta according to directions on the box, in salted water.
Plate the oil and garlic in a large saute pan and cook over medium to low heat until fragrant. Let rest for 5 minutes to flavor the oil.
In the same pan, add the zucchini, squash, salt and pepper. Saute, moving around constantly for even cooking, until fork tender.
Add the tomatoes, any juices, and stir to combine.
Add the pasta, stir to combine.
Do a final seasoning and serve immediately.
This dish is as good cold as it is hot, so it makes a perfect pasta salad option too!