Roasted Italian Orecchiette
A hearty, flavorful pasta dish featuring roasted vegetables and Italian seasonings.
Ingredients
- ●8 oz orecchiette pasta
- ●2 roasted red peppersroasted at 425°F (220°C) for 30 minutes
- ●2 tsp Italian seasoning
- ●1 tsp coriander
- ●3 cloves garlic
- ●1 medium zucchinisliced
- ●1 pint cherry tomatoes
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/4 cup grated Parmesan cheese
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Toss the sliced zucchini with 1 tbsp olive oil, salt, and Italian seasoning on a baking sheet. Roast for 20 minutes.
- 3
Toss the cherry tomatoes with 1 tbsp olive oil, salt, and Italian seasoning on a baking sheet. Roast for 10-12 minutes.
- 4
Cook the orecchiette pasta according to the package instructions.
- 5
In a large skillet, sauté the minced garlic and chopped coriander in 1 tbsp olive oil until fragrant.
- 6
Add the roasted zucchini and cherry tomatoes to the skillet. Stir to combine.
- 7
Stir in the cooked orecchiette pasta, roasted red peppers, and grated Parmesan cheese.
- 8
Season with salt to taste.
- 9
Serve hot, garnished with additional Parmesan cheese and Italian seasoning if desired.