I used to eat pasta constantly, but as I got older I became more aware of how it made me feel. Over the years I cut back and now indulge only occasionally. That said, this Fusilli Pasta with Roasted Vegetables and Fresh Yellow Tomato Sauce is the kind of dish that makes me rethink my limits. It’s bright, vegetable-forward, and satisfying without feeling heavy.
There’s something about being outdoors—hiking or biking in the mountains—that brings on a craving for pasta. Recently I had one of those days. I wanted pasta, yes, but I also wanted lots of vegetables. I stopped at Whole Foods and filled my basket with colorful, vitamin-rich produce.
I chose bunched carrots, red bell peppers, poblano peppers, spinach, eggplant, asparagus and fresh basil. I also bought a head of broccoli but ended up leaving it in the fridge. For a bright, fresh sauce I picked up several containers of baby yellow tomatoes, plus garlic, a yellow onion, pine nuts to toast for garnish, and some fresh grated Parmesan.
In the pasta aisle I found a box of long fusilli. I debated whole wheat, but opted for the traditional fusilli I grew up loving. Fusilli’s spirals hold sauce well and its texture stays pleasantly al dente. If you haven’t tried this shape much, think of long, wavy strands that trap bits of sauce and vegetables in every bite.
The recipe does take a little time because you roast the vegetables and make a fresh sauce, but the steps are simple and forgiving. The result is a colorful, nourishing main course that showcases seasonal produce. I served mine in a new serving bowl I’d been saving for a special meal—the presentation made the dish feel even more festive.
What I love about this recipe is how flexible it is. Swap any vegetable you don’t enjoy for one you do. The roasted vegetables add depth and a touch of caramelization while the fresh yellow tomato sauce keeps the dish bright and summery. Toasted pine nuts and a shower of Parmesan and basil finish it with crunch and fragrant herb notes.
After a generous plateful I felt content and energized—not weighed down—which is the perfect outcome for a pasta night. If you love pasta and vegetables, this is an easy recipe to make again and again.
Fusilli Pasta with Roasted Vegetables and Yellow Tomato Sauce
Yield: 6 main course servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients:
- 1 box fusilli pasta
- 1 bunch fresh carrots, on stem
- 1 red bell pepper, halved, seeds removed
- 2 poblano peppers, halved, seeds removed
- 1 bunch asparagus
- 1 eggplant, sliced
- 5 oz. box fresh spinach
- 3 containers (about 5 oz each) fresh baby yellow tomatoes
- 1 small (or half large) yellow onion, chopped
- 1 clove garlic, minced
- 1/2 cup pine nuts, toasted
- Parmesan, for garnish
- 5 fresh basil leaves, chiffonade, for garnish
- Fresh ground salt & pepper to taste
Directions:
- Toast the pine nuts in a small skillet over medium heat until golden and fragrant. Remove from heat and set aside.
- Preheat the oven to 425°F (220°C). On a sheet pan (or two), toss the carrots, poblano peppers, red bell pepper, asparagus and eggplant with olive oil, salt and pepper. Roast for about 20 minutes or until the vegetables are roasted to your liking.
- When the roasted vegetables are cool enough to handle, cut carrots and asparagus into bite-size pieces and slice the peppers and eggplant into squares.
- In a large sauté pan, warm a splash of olive oil over medium-high heat until it shimmers. Add the chopped onion and sauté until translucent, then add the minced garlic and cook for about 1 minute more.
- Slice the yellow baby tomatoes in half and add them to the onion and garlic. Sauté until the tomatoes begin to release their juices and form a loose sauce. Season with salt and pepper to taste.
- Meanwhile, cook the fusilli until al dente according to package directions. Reserve a cup of pasta water before draining.
- Add the spinach to the tomato sauce and cook until bright green and wilted, then remove the pan from the heat. Combine the roasted vegetables and the sauce with the cooked fusilli, adding a splash of reserved pasta water if needed to loosen the sauce.
- Transfer to a serving bowl and top with toasted pine nuts, basil chiffonade, and freshly grated Parmesan.
- Serve warm and enjoy.
Hungry for more? Savor these recipes on the same site:
No-Noodle Butternut Squash Lasagna
Chicken Meatballs over Butternut Squash Zoodles
Tri-Squash Zoodles with Fresh Tomato Sauce and Chicken
