Roasted Tomato and Zucchini Pasta

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

• Ready In: 45 mins
• Serves: 6

Ingredients

• 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

1. Heat oven to 450°.
2. On rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and pepper.
3. Spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes.
4. Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 12 minutes.
5. Drain pasta, reserving 1/2 cup cooking water.
6. Return pasta to pot. Toss with remaining tablespoon oil; cover.
7. Pour reserved pasta water onto baking sheet of cooked vegetables; scrape with a wooden spoon to loosen browned bits.
8. Stir vegetables and juices into pasta.
9. Add parsley and Parmesan; toss to combine.
10. Serve with more Parmesan.