Ziti With Roasted Zucchini

I'm always on the lookout for tasty zucchini recipes. This one is from Bon Appetit October 2010. Simple and easy to do,

• Ready In: 2 hrs
• Serves: 6

Ingredients

• 2  lbs zucchini, trimmed, cut into 1/4 inch rounds
• 12  garlic cloves, peeled, halved
• 8  large shallots, halved, thinly sliced
• 6  tablespoons olive oil, divided
• 1⁄2 teaspoon  dried crushed  red pepper
• 1 (16 ounce) box ziti pasta, cooked, drained, 3/4 cup cooking liquid reserved
• 1  cup fresh basil, chopped, divided
• 3⁄4 cup pecorino romano cheese, grated

Directions

1. Preheat oven to 400 degrees. Toss zucchini, garlic, shallots, 5 Tablespoon oil and crushed red pepper in bowl. Spread on 2 large rimmed baking sheets; sprinkle with salt and pepper. Roast vegetables until tender, turning occasionally, 30 to 35 minutes.
2. Toss cooked pasta in large bowl with 1 Tablespoon oil. Place in large pot. Add roasted vegetables, 1/4 cup pasta cooking liquid and 1 Tablespoon oil; stir over medium heat until heated through. Add 3/4 cups basil and cheese.
3. Toss, adding reserved cooking liquid by tablespoons to moisten if dry. Season with salt and pepper. Transfer pasta to large platter. Sprinkle pasta with remaining basil.