Last Sunday our friend Dana gave us a giant box full of organic produce from her garden. The beets were calling to me, as soon as I got home I roasted the biggest one up and made this fresh and light summer dish. I used the same bowl to toss the fresh veggies with seasonings and then at the end. The olive oil, seasonings, minced garlic, and the reserved pasta water come together to make a light sauce that lets the flavors of the garden fresh veggies shine through AND meant there were fewer dishes to clean up.
Roasted Texas Beets and Summer Squash Pasta
- 1 large beet, cut in half and then sliced (about 1 pound)
- 2 yellow summer squash, sliced
- 2 tsp Italian Seasoning
- 1 tablespoon Olive Oil
- 1 teaspoon salt or to taste
- 2 cloves garlic, minced
- 6 ounces dry pasta of your choice
- water according to pasta directions. Reserve one cup water after cooking
- 2 tablespoons Parmesan Cheese, shredded
- Cut the yellow squash and beet into slices, smaller slices cook faster. Add to a large bowl with olive oil and toss with the salt, pepper, and the Italian seasoning.
- Roast the vegetables in the air fryer at 380F until soft and browned, about 20 minutes. You may need to turn them at the half way point.
- Mince the garlic and place in the bottom of the serving bowl that the fresh veggies were tossed in.
- Cook the whole wheat pasta according to the package directions, reserving one cup pasta water when draining the pasta.
- Toss the hot pasta with the minced garlic and roasted vegetables. If it appears dry add the reserved pasta water, a tablespoon at a time.
- Serve with grated parmesan cheese on top.
- Take a pic and then realize no one at the table has Dana's phone number and we have to wait for Sunday to show her how good lunch turned out.