This vibrant pasta dish combines the smoky sweetness of high-heat roasted zucchini with the bright acidity of sun-dried tomatoes and the briny depth of black olives. The zucchini gets a beautiful char when roasted at high temperatures, adding a rich texture that contrasts perfectly with the tender spaghetti. Sautéed onions and garlic create a fragrant base, while red pepper flakes add a gentle warmth. ItâÂÂs a quick, satisfying weeknight meal that feels sophisticated yet approachable. The dish is naturally vegan-friendly if you omit the optional feta cheese, making it a versatile option for various dietary preferences. Serve family-style for a warm, communal dining experience.
Spaghetti With Roasted Zucchini & Olives
Description
This vibrant pasta dish combines the smoky sweetness of high-heat roasted zucchini with the bright acidity of sun-dried tomatoes and the briny depth of black olives. The zucchini gets a beautiful char when roasted at high temperatures, adding a rich texture that contrasts perfectly with the tender spaghetti. Saut&# 195;©ed onions and garlic create a fragrant base, while red pepper flakes add a gentle warmth. ItâÂÂs a quick, satisfying weeknight meal that feels sophisticated yet approachable. The dish is naturally vegan-friendly if you omit the optional feta cheese, making it a versatile option for various dietary preferences. Serve family-style for a warm, communal dining experience.Ingredients
Directions
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Preheat the oven to 500ðF (260ðC).
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Slice the zucchini into 1/2-inch thick rounds.
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Spray two large baking sheets with vegetable oil cooking spray.
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Lay the zucchini slices in a single layer on the prepared sheets and spray lightly with cooking spray.
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Roast the zucchini in the preheated oven for 8 to 10 minutes, or until tender and lightly charred.
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Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente.
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Drain the pasta and rinse briefly with cold water, then drain again thoroughly.
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While the pasta cooks, warm vegetable oil in a medium non-stick skillet over medium heat.
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Add the chopped onions and minced garlic to the skillet. Sauté for about 5 minutes until lightly browned and fragrant.
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In a large mixing bowl, combine the roasted zucchini, sautéed onion and garlic mixture, diced roasted peppers (with their liquid), sliced black olives, and red pepper flakes.
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Add the cooked spaghetti to the bowl and toss everything together until well combined.
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Season with salt and freshly ground black pepper to taste.
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Serve immediately, sprinkling with crumbled feta cheese if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 148.7kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 1.1mg1%
- Total Carbohydrate 28.4g10%
- Dietary Fiber 2.0g8%
- Sugars 0.6g
- Protein 5.7g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe included feta cheese, which makes this dish vegetarian rather than vegan. Omit the feta for a fully vegan version.
For extra flavor, toss the roasted peppers in their reserved liquid with the other ingredients to add moisture and depth.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to prevent drying out.
You can substitute the black olives with kalamata olives for a richer, fruitier flavor profile.
