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Roasted Zucchini and Tomato Pasta

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    Roasting the zucchini and tomatoes rather than sauteing them intensifies their flavor.
    Everyday Food, March/April 2003
    • Prep Time 35 minutes
    • Total Time 35 minutes
    • Yield Serves 4
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    Ingredients

    • 2 1/2 pounds zucchini, trimmed and cut into 1/2-inch pieces
    • 1 1/2 pounds plum tomatoes, cut into 3/4-inch chunks
    • 3 garlic cloves, thinly sliced
    • 5 tablespoons olive oil
    • 2 teaspoons coarse salt
    • 1 teaspoon freshly ground pepper
    • 1 pound long fusilli or linquine
    • 1/4 cup chopped fresh parsley
    • 1/4 cup grated Parmesan cheese, plus more for serving

    Directions

    1. Heat oven to 450 degrees. 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.
    2. 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.
    3. 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.

    Recipe Reviews

    • eriedutchgirl
      30 Aug, 2011

      Easy. Yum. Tossed in veggies i had on hand and needed to use: onions, carrots, yellow squash, and a green pepper. deglazed baking sheet with wine instead of pasta water. Also added about 1/4 cup of ricotta that i had left over. Delish! A squeeze of citrus might have been nice to finish it. Very versatile recipe that I will use again with fall veggies... (butternut squash, fresh corn, potatoes, carrots, parsnips...)

    • MangiaQuesto
      12 Apr, 2011

      Very good and very easy. I used whole wheat pasta.

    • gmlnyc
      23 Aug, 2010

      i threw in half an onion, diced, before roasting, then I added the garlic raw at the end, also threw in some lemon zest and fresh basil. yummy

    • kerribw
      26 Oct, 2009

      This was soooo good. I added more garlic

    • linda_pearn
      13 Aug, 2009

      I thought that 3 cloves of garlic was too much. Next time I'm only going to use 2.

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