Packed with veggies and flavor, our corzetti pasta with roasted Mediterranean vegetables is almost a one-pan pasta recipe: you only need a pot to boil the corzetti and a baking tray to roast the vegetables.
This primo piatto is a great way to use excess summer veggies and it can be updated with anything that’s available in the garden or in the fridge. In this version, we used tomatoes, eggplants and asparagus (we had some leftover asparagus from spring in the freezer), but you can use any combination of summer vegetables. Zucchini and peppers work amazing here too. Our only recommendation is to always include some tomatoes (we particularly favor cherry tomatoes or piccadilly tomatoes), whose juices are essential to coat the corzetti.
A no-fuss dinner that comes together in half an hour and that’s full of the flavors and textures of Mediterranean summer.
Corzetti Pasta with Roasted Mediterranean Vegetables
- 10 Cherry or Piccadilly Tomatoes
- 1 Eggplant
- 10 Asparagus
- Salt and pepper
- Extra virgin olive oil
First, prepare the vegetables: half the tomatoes, cube the eggplant and cut the asparagus into small pieces.
In a baking tray, pour some extra virgin olive oil. Add the vegetables and drizzle with extra virgin olive oil. Mix with your hands, so that every piece of veggie is evenly coated with oil. Season with salt and pepper. Sprinkle with origan.
Roast the vegetables in a 220° C oven for 30 minutes, until golden and soft.
In the meantime, prepare the corzetti pasta and cook until al dente. Drain the pasta and toss with the roasted mediterranean vegetables.
Serve the corzetti pasta with roasted mediterranean vegetables immediately, adding some grated parmigiano reggiano if you wish.