Roasted Vegetables and Pasta

Prep: 20 minutes Cook: 30 minutes


By Tiffany Hobson
This light pasta dish needs no sauce. The flavors of the roasted vegetables are the main attraction to this meal.


  • 12 ounce package linguini or fettuccini
  • 3 ears corn
  • 2 zucchini
  • 1 red bell pepper
  • 2 cloves garlic, minced
  • 1/4 cup water
  • 1 box Pomi chopped tomatoes
  • 2-3 tbsp bouquet garni
  • salt and pepper


Preheat the oven to 350 degrees. Place the corn, with husks still intact, zucchinis and red bell pepper directly on the baking rack. You will need to turn the vegetables a few times as they cook in the oven for 25 minutes.

Cook the linguini or fettuccini according to package directions. Drain, rinse with cold water and set aside.

In a non-stick pan, add the water and garlic and saute over medium heat for 5 minutes. Add the Pomi tomatoes and mix well. Reduce to low heat.

Once the vegetables are finished roasting, peel the husks off the corn and cut the corn off the cob. Cut the zucchinis length-wise and chop. Cut the red bell pepper into strips and cut in half. Add the vegetables to the garlic and tomatoes, along with the bouquet garni. Mix well. Add the pasta and mix well. Serve with ground black pepper and sea salt to taste, if desired.

Mary's Variation: Roast the vegetables as directed and make the sauce, but instead of serving with cooked pasta, serve over freshly made polenta, or baked polenta rounds (from a cooked polenta package), over brown rice or other whole grains or even over baked potatoes. The vegetables may also be varied to take advantage of what is in season when you are preparing this dish.