Get ready to transform your pasta night with a mouthwatering dish that will make your taste buds dance! This Roasted Broccolini Zucchini Pasta Salad is not just another boring pasta recipe - it's a flavor explosion that combines the perfect char of roasted vegetables with creamy Parmesan and a zesty lemon kick. Whether you're looking for a quick weeknight dinner or an impressive side dish that will have everyone asking for seconds, this recipe is about to become your new culinary obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta
- 1 bunch broccolini
- 1 medium zucchini, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Wash the broccolini and zucchini thoroughly under cold running water. Trim the tough ends of the broccolini and slice the zucchini into thin, uniform rounds approximately 1/4 inch thick.
- Toss the broccolini and zucchini slices with olive oil, ensuring each piece is evenly coated. Sprinkle generously with salt and freshly ground black pepper.
- Spread the vegetables in a single layer on the prepared baking sheet, making sure they are not overcrowded. This allows for proper roasting and caramelization.
- Roast the vegetables in the preheated oven for 12-15 minutes, turning once halfway through, until the broccolini is tender and slightly crispy at the edges and the zucchini is golden brown.
- While the vegetables are roasting, bring a large pot of salted water to a rolling boil. Cook the pasta according to package instructions until al dente, typically 8-10 minutes.
- Drain the pasta and rinse briefly with cold water to stop the cooking process. Transfer to a large mixing bowl.
- Once the roasted vegetables are done, remove from the oven and let cool for 2-3 minutes.
- Add the roasted broccolini and zucchini to the pasta. Drizzle with lemon juice and sprinkle with grated Parmesan cheese.
- Gently toss all ingredients together, ensuring the vegetables and cheese are evenly distributed throughout the pasta.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve warm or at room temperature.
Tips
- For the best roasted vegetables, ensure they are cut to uniform thickness and spread out in a single layer on the baking sheet. Overcrowding will steam the vegetables instead of roasting them.
- Use fresh, high-quality olive oil and don't be shy with seasoning - the salt and pepper really bring out the vegetables' natural flavors.
- If you want to add extra depth, consider toasting some pine nuts or adding red pepper flakes for a subtle heat.
- For a protein boost, try adding grilled chicken, shrimp, or crispy chickpeas to make this a complete meal.
- The pasta salad can be served warm or at room temperature, making it perfect for meal prep or potluck gatherings.
- Choose a pasta shape that holds sauce well, like rotini, fusilli, or penne, to ensure each bite is packed with flavor.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 12g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 10mg
