Sheet Pan Pasta
Life during the holidays can be hectic. Sheet Pan Pasta will make you feel like you are dining at a fancy Italian restaurant, but staying at home. I decided to put onions, tomatoes and zucchini on a sheet pan. I used Italian seasoning, salt, pepper and some good olive oil. Into the oven it went.
Growing up we ate pasta at least once a day and I continue to crave it. No, pasta doesn’t pack on the pounds, it is how much you eat and what you put on it that matters. This is a vegetarian dish, but you certainly could add some roast chicken or some fish such as shrimp or salmon to it.
After I laid all the vegetables on the sheet, I added a little bit of tomato paste to the pan. My nonna used tomato paste to enhance the depth of flavour of sauces. It really makes this sauce taste like it has cooked longer. As it cooks in the oven, the whole house smells like walking through the streets of those small Italian villages. Oh my heart!!
I love these easy pasta recipes. If you like another check out https://recipesatmytable.com/shake-shake-pasta/
Ingredients
- 1 medium onion sliced
- 2 ripe tomatoes sliced
- 1 medium zucchini sliced
- good drizzle of olive oil and extra to garnish
- a little bit of tomato paste ( 2 tbsp)
- 1 tsp of Italian Seasoning
- salt and pepper
- Parmigiano Reggiano cheese for dressing
- 250 gr of short pasta
Process
Line a sheet pan with parchment paper. Slice the onion, zucchini and tomatoes all the same size. Squeeze about 2 tbsp of tomato paste over the tomatoes to intensify the flavour. Drizzle with olive oil. Sprinkle with salt, pepper and the Italian Seasoning.
I peek into the oven and see the vegetables caramelizing.
Look at the little char on the zucchini.
Take the tomatoes and onions and put them in a large bowl. I used two knives to slice them in the bowl.
My rotini is ready and it all comes together in the bowl. I tossed everything together and then kept some of the zucchini for the top. Use a generous amount of grated parmigiano reggiano on the top.
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