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.

No additional tips available.

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

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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.

Garden Pasta Bowl

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