Roasted Squash and Zucchini Pasta Salad

Olive

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.

5 from 1 vote

Print Recipe Pin Recipe

Course Appetizer, Pasta

Cuisine Italian

Equipment

Ingredients

2 cups Squash peeled and cubed
1 pc Zucchini large size / sliced into chunks
3 cloves Garlic sliced thinly or minced
6 oz Caserrece Pasta or macaroni or any similarly shaped pasta
1 cup Parmesan Cheese
Olive Oil extra virgin
Salt to taste
Ground Black Pepper to taste
200 g Bacon crisp / pan-fried or broiled, chopped

Instructions

Preheat oven to 375F degrees.
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.
Put it in the preheated oven to roast for 25-30 minutes.
Meanwhile, put water in a pot, when it boils, add salt and pasta.
Cook caserecce until al dente.
Drain, reserve some of the pasta water for later use.
Transfer pasta in a big bowl; add roasted squash and zucchini ( use a spatula to scrape all the oil too).
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.
Enjoy.

Notes

broil oven in the oven at the same time with the veggies in a separate baking pan

Keyword caserecce, caserecce pasta, roasted, roasted squash, roasted squash salad, roasted squash salad recipe, salad, zucchini, zucchini pasta, zucchini salad

Tried this recipe?Let us know how it was!