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Pasta Primavera with Cherry Tomato Sauce {Meatless Monday}

Author Karen @ The Tasty Bite

Ingredients

  • 1 pint ripe cherry or grape tomatoes
  • 8 oz cremini mushrooms halved
  • 2 medium yellow squash cut into ¾-inch pieces
  • 2 tbsps olive oil divided
  • 1 lb dried pasta spaghetti or linguine
  • 2 cloves garlic minced
  • ½ tsp sugar
  • ½ tsp dried oregano
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400F.
  • In a large baking sheet, toss tomatoes, mushrooms and squash with one tablespoon olive oil, salt and pepper. Bake until the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
  • Meanwhile, cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain pasta, reserving about 1 cup of pasta water; set aside.
  • Heat remaining tablespoon of oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
  • Add roasted cherry tomatoes, sugar, and oregano to the skillet and cook, stirring constantly, for 5 minutes. If tomatoes stay whole during cooking, break down with a wooden spoon or potato masher to release juices. Season the sauce with salt and pepper to taste.
  • Add cooked pasta and roasted vegetables to the skillet and toss to combine, adding reserved pasta water (¼ cup at a time) to moisten if necessary. Serve immediately.