Roasted Summer Squash Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 6
Whole wheat pasta (linguini pictured here) tossed with fresh roasted summer squash, red onions, tomatoes, and garlic. Sprinkled with fresh herbs and a little bit of Parmesan cheese & this dish is not only super easy, but a seriously healthy, delicious. and filling dinner.
  • 5 cups summer squash, scrubbed and coarsely chopped
  • 1 medium red onion, diced
  • 2 cups fresh garden tomatoes (I used a combination of Roma & Cherokee Purple)
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 (12 ounce) package whole wheat linguini
  • ¼ cup chopped fresh basil (sprinkle in a couple teaspoons of dried if you don't have fresh herbs)
  • 2 teaspoons chopped fresh oregano (add just a pinch of dried if no fresh herbs)
  • ¼ cup shredded Parmesan cheese (more to taste)
  1. Pre-heat the oven to 425. Line a sided baking sheet with parchment paper.
  2. Toss the squash, red onion, tomatoes, and garlic with the olive oil.
  3. Spread the vegetables in a single layer across the prepared baking sheet. Sprinkle them with the kosher salt.
  4. Roast the vegetables for about 30 minutes, stirring around about halfway through.
  5. While the veggies roast, cook the pasta according to package directions, reserving about 1 cup of the pasta water before draining.
  6. Place the drained pasta back in the pot, stir with about ¼ of the reserved liquid (so the noodles don't stick) and toss with the finished roasted vegetables. Add more liquid if you need it.
  7. Sprinkle the pasta with the herbs and cheese and serve.
  8. This stuff is also REALLY good cold.
Recipe by Sugar Dish Me at