Garden Pasta Bowl Recipe

Name: Garden Pasta Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 34 lb cherry tomatoes, cut in half; 34 lb fresh zucchini, cut into thin rounds; coarse salt; 2 tablespoons extra virgin olive oil; 34-1 tablespoon chopped garlic; 1 ½ teaspoons crushed red pepper flakes (optional); 2 tablespoons extra virgin olive oil; ½ cup vegetable broth (chicken broth o.k.); ½ cup tomato juice; 4 sun-dried tomatoes, cut in julienne slice; ¼ cup chopped pitted black olives; 1 cup chopped fresh mixed herbs (such as basil, marjoram, oregano, mint, chervil, chives, and tarragon); 14 ounces spaghetti; romano cheese or parmesan cheese (optional)

Servings: persons

34 lb cherry tomatoes, cut in half
34 lb fresh zucchini, cut into thin rounds
coarse salt
2 tablespoons extra virgin olive oil
34-1 tablespoon chopped garlic
1 ½ teaspoons crushed red pepper flakes (optional)
2 tablespoons extra virgin olive oil
½ cup vegetable broth (chicken broth o.k.)
½ cup tomato juice
4 sun-dried tomatoes, cut in julienne slice
¼ cup chopped pitted black olives
1 cup chopped fresh mixed herbs (such as basil, marjoram, oregano, mint, chervil, chives, and tarragon)
14 ounces spaghetti
romano cheese or parmesan cheese (optional)

1
Preheat broiler.
2
Line baking sheet with aluminum foil; curl edge of foil to catch vegetable juices.
3
Place tomatoes and zucchini on baking sheet; brush zucchini lightly with olive oil; sprinkle both vegetables lightly with coarse salt.
4
Place under broiler and cook until they are slightly softened; remove and set aside.
5
Heat oil in saucepan; add garlic and red pepper, cooking until fragrance is released; reduce heat; then add remaining oil, vegetable broth, tomato juice, and sun-dried tomatoes, cooking until tomatoes are tender and volume of liquid is reduced to about 1/2-2/3 cup.
6
Add olives and herbs and heat until herbs release their fragrance; remove from heat.
7
Cook pasta in boiling salted water until al dente; drain.
8
Mix spaghetti with the sauce and serve topped with the broiled vegetables and the juices from that pan.
9
Garnish with grated cheese, if you desire.

2774

kcal

Calories

Fat

556

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 34 lb cherry tomatoes, cut in half, 34 lb fresh zucchini, cut into thin rounds, coarse salt, 2 tablespoons extra virgin olive oil, and more.

Yes, Garden Pasta Bowl falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garden Pasta Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions