Roasted Tomato and Zucchini Pasta

Recipe by Vino Girl
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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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