Golden Vegetable Pasta Rings is a creamy, kid-approved pasta dish built on a luxurious sauce of roasted tomatoes, zucchini, squash, and bell peppers. The roasted vegetables caramelize into natural sweetness, making it an easy way to serve vegetables that children actually enjoy.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Preheat your oven to 425°F (220°C).
On a large baking sheet, combine the tomatoes, chopped zucchini, yellow squash, red bell pepper, onion, and garlic cloves.
Drizzle with olive oil and season with garlic powder, onion powder, salt, and pepper. Toss everything to combine.
Roast for about 30 minutes, or until the vegetables are tender and golden.
While the vegetables are roasting, cook the pasta in a large pot of boiling salted water according to package directions until al dente. Before draining, reserve about a cup of the pasta water.
Transfer the roasted vegetables (removing the tomato stems) to a high-speed blender.
Add about 1/4 cup of the reserved pasta water and the fresh basil leaves to the blender. Blend until the sauce is completely smooth.
Add the lemon juice and a splash of chicken broth to the blender. Blend again, adding more broth or pasta water as needed to reach your desired consistency.
Pour the sauce over the cooked pasta and stir until well combined.
Serve immediately, garnished with grated Parmesan cheese and fresh basil leaves.
Refrigerate the sauce in an airtight container for up to 4 days; freeze for up to 3 months. Store cooked pasta separately and reheat sauce gently on stovetop before combining.
Yes. Roast vegetables and prepare the sauce up to 2 days ahead; refrigerate in an airtight container. Reheat gently on the stovetop before tossing with fresh cooked pasta.
Pasta rings (as named) or other short, sturdy shapes like penne or rigatoni work well to catch and hold the creamy vegetable sauce.
Yes. Carrots, eggplant, or fresh spinach can replace zucchini or squash. Keep the tomato and bell pepper base for flavor depth.
The sauce freezes well for up to 3 months. Freeze separately from pasta; thaw overnight in the refrigerator and reheat before serving.
Look for caramelized edges and soft, tender flesh. The tomatoes should be blistered and slightly collapsed, releasing their juices.
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Mustard Dill Fish in Parchment
27 min
Greek Potato Salad
45 min
Chunky Chili
490 min
Easy Shrimp Etouffee
Crawfish Etouffee
