Lazy summer pasta

Lazy summer pasta

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(23 ratings)

Ready in 45-55 minutes


Serves 2
Perfect for those lazy summer evenings, this no-sauce pasta supper could hardly be easier

Nutrition and extra info

  • Easily doubled
  • Vegetarian
  • Healthy


  • kcal460
  • fat19g
  • saturates3g
  • carbs64g
  • sugars0g
  • fibre5g
  • protein12g
  • salt0.07g
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  • 1 medium red onion, cut into wedges
  • 2 courgettes, cut into chunks



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 3 garlic cloves, unpeeled
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g punnet cherry tomatoes
  • 140g fusilli or other short pasta
  • handful of basil leaves
  • freshly grated parmesan, to serve



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Preheat the oven to fan 200C/conventional 220C/gas 7. Put the onion, courgettes and garlic into a large ovenproof dish. Slosh over the olive oil, season well and give everything a quick stir, then roast for 15 minutes. Stir in the tomatoes into the veg and continue roasting for 15 minutes more. At the same time, bring a large pan of salted water to the boil so the sauce and pasta will be finished at the same time.

  2. Drop the pasta into the boiling water and cook according to pack instructions; about 9-12 minutes.

  3. Drain the pasta. Take the vegetables out of the oven and pop the garlic cloves out of their skins. Mash the garlic against the side of the dish and stir through the vegetables. Tip in the pasta and toss everything together, tearing in some basil as you go. Pile into two bowls and serve with grated parmesan.

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Comments, questions and tips

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3rd Jul, 2018
I also thought that this might be bland. Absolutely not. Really tasty. I did add a pepper and only used 1 courgette. A keeper.
15th Aug, 2016
This turned out very nicely. Roasting the vegetables really brings out the flavour. I added some red pepper as I was a bit short on tomatoes. I also peeled the garlic before roasting but left the cloves whole and slightly bashed. I didn't add Parmesan as I'm vegetarian, but some grated Cheddar might be nice next time.
19th Jun, 2014
To be honest, my husband put this on our meal list and I wasn't very interested in having it. Thought it would be bland, but I was completely wrong. I really enjoyed it. We will definitely be having it again. Very easy to make.
abcdefghijord's picture
14th May, 2013
Made this tonight, it was lovely. Didn't think olive oil and garlic would be enough flavour but it was plenty! I did think however, there was a little too much courgette in it for my liking so I may reduce it to 1 and substitute it with another. Not sure which, but will have a look at med type veggies whilst doing the shop. Everything worked very well together and I served it with chicken. Great recipe!!
31st Dec, 2012
This dish is so easy to make and tastes so good. I sprinkle some balsamic vinegar over the vegetables before putting it into the oven to give it a slight kick. It's the dish I make when friends ask to take a dish to a party.
31st Dec, 2012
This dish is so easy to make and tastes so good. I sprinkle some balsamic vinegar over the vegetables before putting it into the oven to give it a slight kick. It's the dish I make when friends ask to take a dish to a party.
dave6376's picture
16th Jul, 2012
This is one of several similar recipes on the site. I find the combination of roasted vegetables and pasta irresistible and I'm gradually working my way through them. This one couldn't be easier and is delicious. It does indeed go well with Dressed Little Gems but be aware that that recipe serves 8 while this one only serves 2!
7th Aug, 2010
Really easy, really yummy - garlic came out of skins very easily, but might add an extra clove next time.
4th Aug, 2010
Lovely! The roasted courgette is gorgeous
25th Jul, 2010
Very tasty. Added mushrooms.


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