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.
Recipe by Latest Recipes at