Stoltzfus Eats: Roasted Summer Vegetable Pasta

Summertime here in Lancaster County means an abundance of beautiful, fresh produce from local farmers! If you drive just a few miles in any direction, you’re almost guaranteed to find a small roadside stand selling a rainbow of fruits and vegetables. From fresh strawberries, to corn on the cob (my personal favorite!), ripe tomatoes, juicy watermelon… the list goes on and on.

This recipe for Roasted Summer Vegetable Pasta allows you to use a few of those fresh vegetables for a filling pasta recipe that is still light and summery. We think this pasta tastes best when paired with our Stoltzfus Meats sausage grillers. Let’s jump into the recipe!

What you’ll need for this recipe:

2 pints cherry tomatoes, halved

4 green onions, thinly sliced

5 garlic cloves, peeled and smashed

¼ cup olive oil, plus more for serving

2 teaspoons salt

1 ½ teaspoons sugar

1 medium zucchini, cubed in ¼ inch chunks

1 ½ cups fresh corn kernels, from 2 ears of corn

12 oz. rigatoni noodles (or your favorite pasta – I used penne)

3 tablespoons butter

1 teaspoon dried thyme

½ cup grated Parmesan cheese

½ cup basil leaves, roughly chopped

1/3 cup toasted pine nuts (optional)

1 pound of your favorite Stoltzfus Meats sausage griller (I’m going to be using original, but Sweet Italian or Hot Italian grillers would be other great options)

How to make Roasted Summer Vegetable Pasta:

Preheat the oven to 450 degrees F and line a baking sheet with aluminum foil.

Bring a pot of salted water to a boil. When water is boiling, add the pasta and cook until al dente. Drain the pasta and add to a large serving bowl.

Combine the tomatoes, green onions, garlic, olive oil, salt, and sugar on the baking sheet and toss until the vegetables are evenly coated. Spread the vegetables in a single layer on the baking sheet and bake for 15-20 minutes.

When the tomatoes have started to brown, remove the baking sheet from the oven and add the corn and zucchini. Toss to combine and spread the vegetables into a single layer again. Bake for an additional 5 minutes.

While the vegetables are roasting in the oven, cook the sausage grillers either in a skillet over medium heat or on the grill, until they reach an internal temperature of 160 degrees F.

Side note: before cooking the grillers, I toasted the pine nuts by heating them in a skillet over medium heat with no oil. Shake the skillet and stir the pine nuts often, as they can burn quickly if left unattended. Let heat through for about 3 minutes until they get slightly golden. You can also buy the pine nuts already toasted.

Once the vegetables are finished in the oven, add them and all of the juices on the baking sheet to the pasta. Add the butter, thyme, Parmesan, basil, and pine nuts and toss to combine. If desired, top with additional olive oil and grated Parmesan cheese.

You can either serve the Stoltzfus Meats grillers on the side or cut them into bite size pieces and mix them into the pasta.

This is seriously one of my personal favorites! It is just so light, colorful, and delicious. If you make this recipe or any Stoltzfus Meats recipe, please post a picture and tag us on social media at Stoltzfus Meats and Deli on Facebook or @stoltzfusmeats on Instagram.