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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
Course Appetizer, Pasta
Cuisine Italian

Equipment

  • Range Oven
  • Wooden Spoon
  • Chef Knife
  • Baking Pan
  • Soup Pot
  • Colander
  • Serving Bowl
  • Scraper
  • Grater

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