Fusilli with Roasted Vegetables: The Perfect Recovery Meal

After a long summer run, there’s nothing quite like a satisfying, replenishing meal—and for me, that’s always been fusilli with roasted vegetables. I’ve been making this dish for almost 20 years, ever since I first saw it on Martha Stewart’s Everyday Meals show. It struck the perfect balance then, and it still does today.

What makes this recipe so ideal post-run? For one, it delivers a solid source of complex carbs thanks to the pasta—essential for refueling glycogen stores after endurance training. But it’s not just about the carbs. The medley of roasted vegetables—zucchini, yellow squash, and heirloom tomatoes— brings fiber, antioxidants, and flavor that screams summer. Add a little olive oil, garlic, and maybe some fresh herbs like basil or parsley, and you’ve got a dish that’s as nutritious as it is comforting. Without being heavy.

The magic of this dish lies in its deceptively simple yet deeply flavorful sauce. As the vegetables roast—zucchini and tomatoes release their natural juices, which mingle with a generous drizzle of olive oil. Once tossed with hot fusilli, these juices coat each spiral of pasta, creating a silky, savory glaze that’s both light and indulgent. The olive oil adds richness, while the roasted vegetables contribute a sweet, smoky depth. It’s a sauce that doesn’t need cream or butter to feel luxurious—just the essence of summer vegetables at their peak.

You can top it off with grilled chicken, chickpeas, or a bit of crumbled feta or parmesan for protein, but honestly, the dish holds its own just as it is. It’s light, colorful, and comes together easily—especially if you roast the veggies ahead of time.

Whether you're winding down after a half marathon or just soaking in a warm evening on the porch, fusilli with roasted vegetables is the kind of timeless meal that nourishes both body and soul.

Fusilli with Roasted Vegetables Recipe

Ingredients:

  • 12 oz fusilli pasta

  • 2 medium zucchini, chopped

  • 2 yellow squash, chopped and seeded (I leave the seeds because they soften during roasting and you cannot even tell you are eating them).

  • 4 large (5-6 medium) heirloom tomatoes, chopped

  • 3-4 tbsp olive oil

  • 3-4 cloves of garlic, minced

  • Salt and pepper to taste

  • Optional: parmesan cheese, fresh basil or parsley for garnish

Instructions:

  1. Preheat oven to 425°F (220°C).

  2. Prepare vegetables: Toss zucchinis and tomatoes with olive oil, salt, and pepper. Spread on a baking sheet.

  3. Roast for 20–25 minutes, stirring once, until vegetables are tender and slightly caramelized.

  4. Cook pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.

  5. Combine: In a large bowl, toss hot pasta with roasted vegetables and their juices. Add a splash of reserved pasta water if needed to loosen the sauce.

  6. Optional: Stir in cheese or grilled chicken.

  7. Garnish with fresh herbs and serve warm or at room temperature.