Pasta with Roasted Zucchini and Tomatoes

Michelle prepared a few easy recipes for the South Arm Older Adults Cooking Club during the spring break with a lighter attendance.


The main course is a Pasta with Roasted Zucchini and Tomatoes.


One medium tomato (approximately 123 grams) provides 22 calories, 0 grams of fat, 5 grams of carbohydrate (including 1 gram of fiber and 3 grams of sugar) and 1 gram of protein.

Tomatoes are a rich source of Vitamins A and C and folic acid. Tomatoes contain a wide array of beneficial nutrients and antioxidants, including alpha-lipoic acid, lycopene, choline, folic acid, beta-carotene and lutein.


  • 2 to 3 small zucchini, diced
  • 6 to 8 roma tomatoes, diced
  • 3 garlic cloves, minced
  • 5 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound package pasta of your choice
  • Parmesan cheese, optional
  • Basil, thinly sliced


Source: South Arm Older Adults Cooking Club


032Preheat oven to 450F.Toss zucchini, tomatoes, garlic, olive oil, salt and pepper together. Place on a parchment lined baking sheet and roast for 20 to 30 minutes, or until zucchini is tender.
046Meanwhile, cook pasta as per instruction on the package. Drain and reserve a cup of the cooking pasta liquid just in case the pasta is too dry.
048Toss the cooked pasta with the roasted vegetables and parmesan if using. Add some reserved cooking pasta liquid if necessary.
050Toss with basil to add an aromatic scent to the pasta.Season with salt and pepper to taste. Serve warm.

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