Roasted Corn, Zucchini, Tomato Pasta
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Cook time: 
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Serves: 6
  • 2½ pounds zucchini, trimmed and cut into ½-inch pieces
  • 2 pounds tomatoes (plum, roma, heirloom, and even cherry tomatoes work), cut into chunks
  • 3 or 4 ears of fresh corn, roasted and cut off the cob (oven roasted or grilled)
  • 3 garlic cloves, minced
  • 5 tablespoons olive oil, divided
  • 2 teaspoons coarse salt
  • 1 teaspoon freshly ground pepper
  • 1 lb whole wheat spaghetti, or pasta of choice
  • ⅓ cup chopped fresh basil
  • ¼ cup grated Parmesan cheese, plus more for serving
  1. Heat oven to 450 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper. Toss zucchini, tomatoes, and garlic with 3 tablespoons of olive oil and season with salt and pepper. Spread evenly on pan and roast until zucchini is lightly browned, about 25 to 30 minutes.
  2. Prepare pasta according to package directions. Reserve ½ cup of pasta cooking water before draining. Return drained pasta to cooking pot and toss with remaining olive oil.
  3. Pour reserved pasta water onto baking sheet with cooked vegetables. Scrape with a wooden spatula to loosen browned bits. Pour vegetables and juices into the cooked pasta. Stir in roasted corn, basil, and parmesan. Serve with additional parmesan as desired.
Adapted from Martha Stewart
Recipe by Some the Wiser at