Roasted Squash and Zucchini Pasta

Roasted Squash and Zucchini Pasta

One of my favorite pasta dishes is Pasta Primavera because I love how simple and easy it is but I made it even easier with this updated recipe. Just two veggies -squash and zucchini which gives this dish fresh taste with a touch of sweetness from the squash and saltiness from bacon the cheese and bacon. You may skip the bacon but I wouldn’t do it…it makes this dish so extra.. Delicious 🙂


transfer the roasted squash and zucchini in a large bowl
Add the cooked caserecce
add the grated Parmesan cheese
Top with chopped crispy bacon. Enjoy 🙂

Roasted Squash and Zucchini Pasta Salad
note -- broil oven in the oven at the same time with the veggies in a separate baking pan
  • 2 cups peeled and cubed squash
  • 1 large zucchini, sliced into chunks
  • 3 cloves garlic, sliced thinly or minced
  • 6 0z caserrece pasta (or macaroni or any similarly shaped pasta)
  • 1 cup grated parmesan cheese
  • extra-virgin olive oil
  • salt and ground black pepper to taste
  • 200 g bacon, crisp, pan-fried or broiled, chopped
  1. Preheat oven to 375F degrees.
  2. Put squash and zucchini in a baking pan, drizzle with extra-virgin olive oil, season with salt and pepper. Toss lightly with your hands (or wooden spoons) to mix and evenly spread on the pan.
  3. Put it in the preheated oven to roast for 25-30 minutes.
  4. Meanwhile, put water in a pot, when it boils, add salt and pasta. Cook caserecce until al dente.
  5. Drain, reserve some of the pasta water for later use.
  6. Transfer pasta in a big bowl; add roasted squash and zucchini ( use a spatula to scrape all the oil too).
  7. Add the grated parmesan cheese, dried parsley flakes. Toss to mix. Drizzle some more extra-virgin olive oil and season with more salt and pepper if necessary. Taste before serving.
  8. Enjoy.


One Response to "Roasted Squash and Zucchini Pasta"

  1. Lewis Johnson   January 16, 2019 at 9:26 am

    I want this right now for lunch.


Leave a Reply

Your email address will not be published.

Rate this recipe: