Zucchini Garden Recipe
Roasted zucchini, penne, fresco mix of roasted tomatoes, spinach, artichoke hearts, Asiago. Served with focaccia.
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Ingredients
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Vegetables
Pasta
Cheese
Breads
Seasoning
Method
Preparation
- 1
Prepare the Zucchini
Preheat the oven to 400°F (200°C). Wash and slice the zucchini into half-moon shapes or rounds, about 1/4 inch thick.
- 2
Roast the Zucchini
In a mixing bowl, toss the zucchini slices with olive oil, salt, black pepper, and garlic powder. Spread them out evenly on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.
- 3
Cook the Penne Pasta
While the zucchini is roasting, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
Assembly
- 4
Combine Ingredients
In a large serving bowl, combine the cooked penne pasta, roasted zucchini, roasted tomatoes, fresh spinach, and artichoke hearts.
- 5
Add Cheese
Sprinkle the Asiago cheese over the top of the pasta and vegetable mixture. Toss gently to combine all the ingredients evenly.
Serving
- 6
Serve with Focaccia
Slice the focaccia bread and serve it warm alongside the zucchini garden pasta. Enjoy!
