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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

  1. Cooking spray
  2. 12 ounces spiral-shaped pasta
  3. 1 medium zucchini, halved lengthwise
  4. 1 medium yellow squash, halved lengthwise
  5. 1 red bell pepper, seeded and quartered
  6. 1 peach, halved and pitted
  7. 2 tablespoons olive oil, divided
  8. Salt
  9. Ground black pepper
  10. 1 cup cherry or grape tomatoes
  11. 4 green onions
  12. For dressing:
  13. 1/2 cup orange juice
  14. 1 tablespoon honey mustard
  15. 1 tablespoon balsamic vinegar
  16. 1 tablespoon chopped fresh thyme or 1/2 teaspoon dried
  17. Salt
  18. Ground black pepper
  19. 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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