Roasted Tomato and Zucchini Pasta

Name: Roasted Tomato and Zucchini Pasta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 serving(s)
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

(2)

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

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READY IN: 45mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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.

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