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A close-up of a white baking dish filled with small pasta, chopped broccoli, red peppers, zucchini, and chunks of halloumi cheese.
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5 / 3 votes

Roasted Summer Vegetable Pasta with Halloumi

This delicious roasted vegetable pasta dish makes short work of your farmer's market haul or will perk up some sad November tomatoes if that's the situation you find yourself in.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Mains
Cuisine: American
Servings: 4 servings
Calories: 582

Ingredients

  • 1 pint (12 oz) cherry tomatoes
  • 1 (12 oz) broccoli crown
  • 1 (12 oz) medium zucchini
  • 3 cloves garlic
  • 8 ounces halloumi cheese*, cut into 1/2- to 3/4-inch (12- to 18-mm) cubes
  • 2 tablespoons olive oil, plus more to serve
  • 1/2 teaspoon salt, plus more for the pasta water
  • 1/4 teaspoon red pepper flakes, (optional)
  • 12 ounces short pasta, such as fusilli or penne
  • Zest and juice of one lemon, preferably organic
  • 1/4 cup chopped fresh parsley or fresh basil, or a combination, for serving
US - Metric

Instructions

  • Preheat the oven to 400°F (200°C).
  • Halve any of the 1 pint (12 oz) cherry tomatoes that are larger than bite-size, chop 1 (12 oz) broccoli crown into bite-sized pieces, no larger than 1 inch (25 mm), cut 1 (12 oz) medium zucchini in half lengthwise then into 1/2 inch (12 mm) thick half-moons, and peel, smash, and roughly chop the 3 cloves garlic.
  • In a large baking dish or roasting pan, combine the vegetables and 8 ounces halloumi cheese*. Drizzle with 2 tablespoons olive oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon red pepper flakes, if using. Toss to combine, then spread in an even layer.
  • Roast vegetables and cheese, tossing once, until the vegetables and cheese begin to brown, 30 to 35 minutes.
  • While the vegetables are roasting, bring a large pot of heavily salted water to a boil. Cook 12 ounces short pasta according to package directions, then drain, reserving 1/2 cup of pasta water.
  • Pour drained pasta into the baking dish, slowly add up to a 1/2 cup of the cooking water, tossing vegetables until everything is glossy.
  • Stir in Zest and juice of one lemon, serve topped with 1/4 cup chopped fresh parsley or fresh basil and a drizzle of olive oil.

Nutrition

Serving: 1serving | Calories: 582kcal | Carbohydrates: 70g | Protein: 25g | Fat: 22g | Saturated Fat: 11g | Monounsaturated Fat: 9g | Sodium: 994mg | Fiber: 4g | Sugar: 6g