ROASTED ZUCCHINI AND TOMATO PASTA

ROASTED ZUCCHINI AND TOMATO PASTA image

Number Of Ingredients 9

2 1/2 pounds zucchini, trimmed and cut into 1/2-inch pieces
1 1/2 pounds plum tomatoes, cut into 3/4-inch chunks
3 garlic cloves, thinly sliced
5 tablespoons olive oil
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
1 pound long fusilli or linquine
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

Steps:

Get More Subscribe to Our Magazines Sign Up to Receive Video Recipes Daily Ingredients 2 1/2 pounds zucchini, trimmed and cut into 1/2-inch pieces 1 1/2 pounds plum tomatoes, cut into 3/4-inch chunks 3 garlic cloves, thinly sliced 5 tablespoons olive oil 2 teaspoons coarse salt 1 teaspoon freshly ground pepper 1 pound long fusilli or linquine 1/4 cup chopped fresh parsley 1/4 cup grated Parmesan cheese, plus more for serving Step 1 Heat oven to 450 degrees. On tin foil, toss zucchini, tomatoes, and garlic with 3 tablespoons oil; season with salt and pepper. Spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes. Step 2 In large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Toss with remaining tablespoon oil; cover. Step 3 Pour reserved pasta water onto baking sheet of cooked vegetables; scrape with a wooden spoon to loosen browned bits. Stir vegetables and juices into pasta. Add parsley and Parmesan; toss to combine. Serve with more Parmesan. *add a shake or too of cayenne to the zucchini/ tomato mix to get a little kick. *optional: fry up 1 piece of bacon, and crumble over finished product