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Pasta with Roasted Tomatoes and Zucchini

by | Jul 4, 2017 | CSA Member Updates, Recipes

Found on the web-site SparkRecipes, this is an excellent side dish to serve with chicken or beef.

Servings: 4

6 tomatoes, cut into thick slices
2 teaspoons extra virgin olive oil
Salt and ground black pepper to taste
1/2 cup grated Parmesan cheese, divided
1/4 cup chopped basil, divided
1/2 pound whole wheat fusilli (rotini or spiral pasta)
2 zucchini or yellow squash, grated
2 tablespoons lemon juice

1. Preheat oven to 400 degrees Fahrenheit. Arrange tomatoes on a large parchment-lined sheet tray, cut-sides up.
2. Drizzle with oil; season with salt and pepper. Scatter 2 tablespoons Parmesan and 2 tablespoons basil evenly over top.
3. Roast until juicy and bubbling, about 10 minutes; set aside.
4. Meanwhile, bring a large pot of salted water to a boil. Add fusilli and cook until al dente, 10 to 12 minutes.
5. Drain and transfer to a large bowl. Add zucchini, lemon juice, remaining 6 tablespoons Parmesan and 2 tablespoons basil. Toss to combine.
6. Season to taste with salt and pepper. Divide pasta onto four plates, top with tomatoes and serve.

CSA Produce

Produce Featured in this Recipe



This week's share will include a potted basil plant, ready to harvest for immediate ...


The first ripe tomatoes of the season are eagerly anticipated by cooks and gardeners ...


Zucchini is one of the many varieties of summer squash.  It is excellent in ...


The first ripe tomatoes of the season are eagerly anticipated by cooks and gardeners ...
Yellow Squash or Zucchini

Yellow Squash or Zucchini

This week some of the shares will receive yellow summer squash and others will ...


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