When it comes to pasta, I love a good tomato bolognese sauce. But it can also be too much of a good thing. Thick pasta sauces are wonderfully comforting in the fall and winter, but can feel too heavy in hot weather. Luckily, we can still satisfy our pasta cravings in the spring and summer with pasta primavera dishes. Both light and filling, these type of dishes are quick and easy to make and don’t make you feel too bloated after you’ve eaten them.
My current favourite summertime meal is tossing pasta with roasted zucchini. Zucchini is in season and tastes perfect when topped with fresh garlic, chili flakes, and Parmesan cheese.
I find that it’s best to make less pasta, so the dish doesn’t get too heavy and you get the full flavour of the zucchini. For two people, using half a package of pasta is more than enough. You can serve this dish with a crisp side salad and a glass of white wine.
- ½ pack of your favourite pasta
- 3 zucchinis, sliced
- 2 tbsp olive oil
- 2 big cloves of fresh garlic, crushed
- ½ tsp chili flakes (feel free to add more if you like it spicy)
- Salt and pepper to taste
- Freshly grated Parmesan cheese
- Preheat your oven to 400.
- In a large bowl, add the sliced zucchini, 1 tbsp olive oil, the chili flakes, and 1 clove of garlic. Toss until evenly coated.
- Layer the zucchini in a single layer on a baking sheet. Roast in the oven for 30 – 40 minutes, turning once halfway through.
- As the zucchini roasts, cook the pasta according to the package directions. Drain and set aside.
- The zucchini is ready when it starts to turn golden brown. Add the zucchini to the cooked pasta as well as the remaining olive oil and the second clove of garlic, crushed. Toss to combine.
- Top with Parmesan cheese and salt and pepper to taste. Serve immediately.
Thanks to Ezra Poundcake for creating this delicious recipe and their fantastic imagery. Flavour Curator does not claim to own any of the materials on this page.