Recipe by Vino Girl
The roasting is an extra step that makes a world of difference in this recipe. I didn't use as much oil in this as the recipe states - using cooking spray on the roasting pan and on the vegetables worked very well to replace much of it. From Everyday Food Magazine March/April 2003
Top Review by Inspired Chef Dani
This was very good, I loved it... I even ate two bowls of it. I used fettucine since I didn't have the others that were recommended and I added red pepper flakes. Very Good! Very healthy also.. :)
- 2 1⁄2 lbs zucchini, trimmed and cut into 1/2-inch pieces
- 1 1⁄2 lbs plum tomatoes, cut into 3/4-inch chunks
- 3 garlic cloves, thinly sliced
- 6 tablespoons olive oil, divided
- salt and pepper
- 1 lb long fusilli or 1 lb linguine
- 1⁄4 cup chopped fresh parsley
- 1⁄4 cup grated parmesan cheese, plus more for serving
Directions See How It's Made
- Heat oven to 450°.
- On rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and pepper.
- Spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes.
- Meanwhile, 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.
- 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.