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Pasta with Roasted Vegetables and Peaches

Trend Alert: Peaches As a Savory Ingredient

This Summer, peaches have moved from being an ingredient in desserts to being the star of savory dishes. From salads to satays, peaches are popping up in places out of the ordinary. I decided to give this trend an experiment by making this roasted vegetable pasta. After all, what better way to celebrate peach season than to center a main course on the beloved stone fruit?

Roasting the peach, as well as the vegetables, makes everything sweeter, and lends a smoky depth to the overall flavor. If you prefer less tart peaches, swap the traditional yellow peach with a white peach. Peaches at the store not looking so great? Ripen them at home. This recipe is great for vegans and vegetarians, but for added protein, toss in sliced chicken breast. To check out the savory peach trend in a scrumptious pasta dish,

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Pasta With Roasted Vegetables and Peaches

Pasta With Roasted Vegetables and Peaches

Pasta With Roasted Vegetables and Peaches

Ingredients

Cooking spray
12 ounces spiral-shaped pasta
1 medium zucchini, halved lengthwise
1 medium yellow squash, halved lengthwise
1 red bell pepper, seeded and quartered
1 peach, halved and pitted
2 tablespoons olive oil, divided
Salt
Ground black pepper
1 cup cherry or grape tomatoes
4 green onions
For dressing:
1/2 cup orange juice
1 tablespoon honey mustard
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh thyme or 1/2 teaspoon dried
Salt
Ground black pepper
1/4 cup chopped fresh basil

Directions

  1. Preheat oven to 450°F. Coat a large baking sheet with cooking spray.
  2. Cook pasta. Drain and transfer to a large bowl.
  3. Meanwhile, place zucchini, squash, bell pepper and peach on prepared baking sheet, flesh-side up. Brush the tops with 1 tablespoon of the olive oil. Season with salt and black pepper. Place tomatoes and green onions on tray (do not baste). Roast 25 minutes, until all are tender and golden brown.
  4. In a medium bowl, whisk together orange juice, honey mustard, balsamic vinegar, remaining tablespoon of olive oil and thyme. Season to taste with salt and black pepper. Add mixture to pasta and toss to coat.
  5. Chop roasted vegetables (except tomatoes) and peach into 1-inch pieces and add to pasta mixture. Add tomatoes and toss to combine. Fold in chopped basil. Serve warm or chilled.

Serves 4.


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Around The Web
Join The Conversation
SugarFreak SugarFreak 7 years
Inter-esting.
SugarFreak SugarFreak 7 years
Inter-esting.
dameneko dameneko 7 years
i had some pork chops in pepper-peach sauce a while back that were so tasty! this post just reminded me that i need to make some. :-P
ilanac13 ilanac13 7 years
i kind of like the thought of using peaches as a savory food - it's an interesting concept. if you were to slice them and then grill them, i would imagine that they would carmelize, and then to include them in a pasta salad or something could be quite nice.
Swedeybebe Swedeybebe 7 years
i've been using peaches in savory dishes for years! i love the way peaches taste with lighter, flakier fish. especially in a peach salsa.
Ikandy Ikandy 7 years
I like mango in savory dishes, so this sounds really good!
nancita nancita 7 years
That looks delicious! I bet the peaches and the red peppers are a great contrast.
cmill38 cmill38 7 years
This time last year whole foods had some awesome recipes for incorporating peaches into dishes. Now if I could only remember what I did with that piece of paper.....
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