Get ready to elevate your summer cooking with a mouthwatering pasta dish that's about to become your new obsession! This Summer Veggie Pasta with Roasted Radishes is not just another recipe – it's a culinary adventure that brings together the vibrant flavors of seasonal vegetables and perfectly cooked pasta. Imagine crispy roasted radishes, tender zucchini, and sweet bell peppers transforming an ordinary meal into an extraordinary dining experience that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 8 oz pasta of choice
- 1 bunch radishes, halved
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and prepare the vegetables: Trim the radishes and cut them in half. Slice the zucchini into half-moon shapes approximately 1/4 inch thick. Chop the bell pepper into roughly equal-sized pieces.
- In a mixing bowl, toss the radishes, zucchini, and bell pepper with olive oil, salt, and pepper. Spread the vegetables in a single layer on the prepared baking sheet to ensure even roasting.
- Place the baking sheet in the preheated oven and roast the vegetables for 15-20 minutes, stirring once halfway through, until they are tender and have slight caramelization.
- While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, typically 8-10 minutes.
- Drain the pasta, reserving about 1/4 cup of pasta water. Return the pasta to the pot and add the roasted vegetables.
- If desired, drizzle with additional olive oil and toss to combine. Use the reserved pasta water to help create a light sauce if the mixture seems dry.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Transfer to serving plates and garnish generously with fresh basil leaves. Serve immediately while warm.
Tips
- • For the most flavorful roasted vegetables, make sure to cut them into uniform sizes to ensure even cooking. • Don't overcrowd the baking sheet – give your vegetables space to roast, not steam. This helps achieve that perfect caramelization. • Save a bit of pasta water before draining – it's liquid gold for creating a silky sauce that helps coat the pasta and vegetables. • Fresh basil is key! Add it at the very end to preserve its bright, aromatic flavor. • Feel free to experiment with different pasta shapes – penne, fusilli, or rotini work wonderfully in this recipe. • For extra protein, consider adding grilled chicken, chickpeas, or crumbled feta cheese. • If you're not a fan of radishes, you can easily substitute with other roasting-friendly vegetables like cherry tomatoes or eggplant.
Nutrition Facts
Calories: 292kcal
Carbohydrates: g
Protein: 8g
Fat: 8g
Saturated Fat: g
Cholesterol: 0mg
