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Farmer’s Market Pasta

Farmer's Market Pasta



  • 1-pint cherry tomatoes
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 2 ears sweet corn, kernels removed from the cob
  • 1 red onion, diced
  • 1-pound whole wheat spaghetti (or gluten-free spaghetti)
  • 1 zucchini, cut with a julienne peeler or spiralized
  • 1 summer squash, cut with a julienne peeler or spiralized
  • 8 oz. fresh mozzarella cheese, diced
  • 10 fresh basil leaves, chiffonade
  • Salt and freshly ground black pepper, to taste
  • Olive oil, for drizzling


  1. Preheat oven to 425. Place cherry tomatoes, bell peppers, sweet corn and onion on a baking sheet and drizzle with olive oil; season lightly with salt and pepper. Roast for 25 minutes.
  2. While the veggies roast, bring a large pot of salted water to a boil. Add spaghetti and cook for 7-8 minutes, or until al dente. During the last minute of cooking, add your julienned or spiralized zucchini and summer squash. Drain.
  3. In a large bowl, combine the cooked pasta/squash and roasted veggies. Season again with salt and pepper (to taste) and drizzle lightly with olive oil; toss to combine.
  4. Place the pasta in a serving bowl and garnish with fresh mozzarella and basil. Serve!


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