Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
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
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
Tried this recipe?
Let us know
how it was!