Roasted Summer Vegetable Pasta Recipe | Yummly
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Roasted Summer Vegetable Pasta

Andrew Shipe: "Very tasty, enjoyed by everyone, would definitely…" Read More
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Roasted Summer Vegetable Pasta

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Is your late-summer garden or farmers’ market overflowing with squash, tomatoes, and basil? Well, you’re in luck! This recipe celebrates the season’s bounty with roasted vegetables and cavatelli pasta. Cavatelli are small pasta shells (shaped like mini hot dog buns) whose little crevices are ideal for capturing the juices from the roasted vegetables. We designed the roasted vegetables especially for our Basic Egg Pasta Dough shaped into cavatelli, but it would be delicious over store-bought pasta as well. The recipe, which makes 11 cups sauce, uses two sheet pans to allow the vegetables to spread out, get tender, and develop good roasted flavor. They’re seasoned with a little pesto — feel free to use extra for more flavor if you like. Ricotta salata is a salty and tangy cheese perfect for crumbling into this pasta dish, but if you can’t find it, crumbled feta is a great substitute. The recipe is a Yummly original created by Ashley Strickland Freeman.


  • cooking oil spray (or vegetable oil)
  • 1 eggplant (small, cut into 1-inch pieces; 1 eggplant is 1 pound and about 4 1/2 cups)
  • 1 pt. grape tomatoes
  • 1 red onion (cut into thin wedges)
  • 2 Tbsp. extra-virgin olive oil
  • 1/2 tsp. salt (plus more to taste)
  • 1/2 tsp. freshly ground black pepper (plus more to taste)
  • 2 zucchini (small, cut into 1-inch pieces; 2 zucchini are about 2 3/4 cups)
  • 1 yellow summer squash (medium, cut into 1-inch pieces; 1 squash makes 2 1/2 cups)
  • 1/4 cup pesto (store-bought or homemade, plus more to taste)
  • cavatelli (homemade Basic Egg Pasta, shaped into cavatelli; or use store-bought cavatelli)
  • 1/2 cup chopped fresh basil leaves (plus more for serving)
  • 1 Tbsp. fresh lemon juice (plus more for serving)
  • 4 oz. ricotta salata (or feta cheese, crumbled)
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    1. Preheat the oven to 425°F. Coat 2 large sheet pans with cooking spray or vegetable oil.
    2. In a large bowl, toss together the eggplant, tomatoes, and onion with the olive oil, salt, and pepper and divide evenly between the sheet pans. Bake for 15 minutes.
    3. Add the zucchini, yellow squash, and pesto to the vegetables, stirring to coat. Roast until the vegetables are tender, 10-15 minutes longer.
    4. While the vegetables finish roasting, cook pasta according to recipe directions. Drain, saving a few tablespoons of pasta water. Return the pasta to the cooking pot and add the roasted vegetables, basil, and lemon juice. Gently toss in ricotta salata and season to taste with more salt, pepper, and lemon. Top with additional basil, if you like.
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    NutritionView More

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    Calories110Calories from Fat50
    Total Fat6g9%
    Saturated Fat2g10%
    Trans Fat
    Calories from Fat50
    Total Carbohydrate11g4%
    Dietary Fiber4g16%
    Vitamin A15%
    Vitamin C40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    Andrew Shipe a year ago
    Very tasty, enjoyed by everyone, would definitely make again
    Reviewer Profile Image
    Wendy Fages a year ago
    very nice use of summer surplus with an excellent balance of flavour. The feta was a nice touch, and roasting the veggies in the oven at least was easier than ratatouille
    Reviewer Profile Image
    Sonia 2 years ago
    This was great! Just the right amount of lemon and I used feta