Our hearty autumn pasta is packed with the season's freshest veggies (and a few pasta essentials) straight from Lucy's Market!

The weather is finally cooling off, and your favorite fall produce makes for incredible, comforting pastas. From umami-packed mushrooms to buttery squash, we're suddenly craving rich fall flavors, and a big bowl of pasta is a great way to bring them all into one dish.

 

If you're looking for an easy weeknight meal or a crowd-pleaser to bring to your next fall picnic, this dish is a guaranteed hit! We have a wide selection of dry pasta, olive oils, sauces, and finishing salts to round out your pasta. The best part: you can personalize this with your favorite autumn vegetables, fresh from Lucy's Market. See the recipe below, which yields 6 servings...

INGREDIENTS

4 c. fresh vegetables, chopped (carrots, squash, bell pepper, onion, zucchini, mushrooms, etc.) 4 tbsp. extra virgin olive oil salt and fresh ground pepper 2 c. cherry tomatoes, halved 16 oz. short dry pasta 1/4 c. grated Parmesan cheese

DIRECTIONS

1. Preheat the oven to 350 degrees F. 

2. On a large baking sheet, toss the chopped vegetables with oil, salt, and pepper to coat. Bake until the vegetables are tender and beginning to brown, stirring after the first 10 minutes, about 20 minutes total.

3. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente (tender but still firm to the bite) according to the package. Drain, reserving 1 cup of the cooking liquid.

4. Toss the pasta with the vegetable mixture in a large bowl to combine. Add the cherry tomatoes and enough reserved cooking liquid to moisten. Season with salt and pepper to taste. Sprinkle with Parmesan and serve immediately.

Are you attending a fall picnic or game-day tailgate soon? Lucy's also has a plethora of Gift Baskets for your hostess! Click here to shop.