Roasted Tomato And Zucchini Pasta - cooking recipe

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
Preparation
    Heat oven to 450\u00b0.
    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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