{"id":2257,"date":"2023-07-09T10:00:59","date_gmt":"2023-07-09T15:00:59","guid":{"rendered":"http:\/\/southernladycooking.com\/?p=2257"},"modified":"2023-07-09T16:46:56","modified_gmt":"2023-07-09T21:46:56","slug":"pasta-with-roasted-summer-vegetables","status":"publish","type":"post","link":"https:\/\/southernladycooking.com\/?p=2257","title":{"rendered":"Pasta with Roasted Summer Vegetables"},"content":{"rendered":"
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Servings: Week of lunches<\/div>\n
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Prep Time:<\/span>\u00a015 Minutes<\/span><\/div>\n<\/div>\n
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Cook Time:<\/span>\u00a030 Minutes<\/span><\/div>\n<\/div>\n
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Total Time:<\/span>\u00a045 Minutes<\/span><\/div>\n<\/div>\n<\/div>\n
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INGREDIENTS<\/h3>\n
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  • 1\u00bc lbs (2 pints)<\/span>\u00a0<\/span>cherry or grape tomatoes, halved<\/span><\/li>\n
  • 5<\/span>\u00a0cloves garlic, peeled and smashed<\/span><\/li>\n
  • \u00bc cup<\/span><\/span>\u00a0extra virgin olive oil, plus more for serving<\/span><\/li>\n
  • 2 teaspoons<\/span>\u00a0salt<\/span><\/li>\n
  • 1\u00bd teaspoons<\/span>\u00a0sugar<\/span><\/li>\n
  • 1<\/span>\u00a0medium zucchini, cut into \u00bc-inch chunks<\/span><\/li>\n
  • 1\u00bd cups<\/span><\/span>\u00a0fresh corn kernels, from 2 ears corn<\/span><\/li>\n
  • 12 oz<\/span><\/span>\u00a0fusilli pasta<\/span><\/li>\n
  • 3 tablespoons<\/span><\/span>\u00a0unsalted butter<\/span><\/li>\n
  • 1 teaspoon<\/span>\u00a0herbes de Provence\u00a0<\/span><\/li>\n
  • \u215b teaspoon<\/span>\u00a0crushed red pepper flakes<\/span><\/li>\n
  • \u00bd cup<\/span><\/span>\u00a0grated pecorino romano cheese, plus more for serving<\/span><\/li>\n
  • \u00bd cup<\/span><\/span>\u00a0tightly packed basil leaves, roughly chopped<\/span><\/li>\n
  • \u2153 cup<\/span><\/span>\u00a0pine nuts, toasted<\/span><\/li>\n<\/ul>\n

    INSTRUCTIONS<\/h3>\n
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      \n
    1. \n
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      1. Preheat the oven to\u00a0450\u00b0F<\/span>. Line a baking sheet with heavy duty aluminum foil.<\/li>\n
      2. Combine the tomatoes, garlic, olive oil, salt, and sugar on the prepared baking sheet. Toss with your hands or a rubber spatula until the vegetables are evenly coated. Arrange the vegetables in a single layer and roast for 15 to 20 minutes, or until the tomatoes are just starting to brown. Remove the pan from the oven and add the zucchini and corn. Toss with a rubber spatula and spread into an even layer. Roast for 5 minutes more, until the zucchini and corn are tender-crisp.<\/li>\n
      3. Cook the pasta in salted water until al dente. Drain, then add the pasta back to the pan. Add the roasted vegetables and all their juices to the pasta, along with the butter, herbes de Provence, red pepper flakes, pecorino Romano, basil, and pine nuts. Toss well, then taste and adjust seasoning if necessary. Spoon into pasta bowls and drizzle with olive oil, if desired. Serve with more grated cheese.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

         <\/p>\n

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        1. <\/li>\n<\/ol>\n
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          <\/div>\n
          Note: To toast the pine nuts, put them in a dry skillet and cook over medium-low heat, stirring frequently, until golden in spots, about 3 minutes.<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

          Servings: Week of lunches Prep Time:\u00a015 Minutes Cook Time:\u00a030 Minutes Total Time:\u00a045 Minutes INGREDIENTS 1\u00bc lbs (2 pints)\u00a0cherry or grape tomatoes, halved 5\u00a0cloves garlic, peeled…<\/p>\n","protected":false},"author":1,"featured_media":2263,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Pasta with Roasted Summer Vegetables","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[14,31,2231],"tags":[],"class_list":["post-2257","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","category-light","category-lunch","entry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/southernladycooking.com\/wp-content\/uploads\/2023\/07\/OIP.jpg?fit=208%2C277&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7yoUc-Ap","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/2257","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2257"}],"version-history":[{"count":2,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/2257\/revisions"}],"predecessor-version":[{"id":2262,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/2257\/revisions\/2262"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/media\/2263"}],"wp:attachment":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2257"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2257"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2257"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}