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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.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March/April 2003

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.

Reviews Add a comment

  • gentlearts
    7 AUG, 2017
    I make this regularly. It's simple, and delicious. I always roast 8 oz of sliced mushrooms along with the zucchini and tomatoes. Although the recipe could lend itself to other vegetables, I advise against using anything strong tasting, such as onions, or peppers. The flavors here are subtle, and easily overwhelmed. Since there are just two of us, I use a half pound of pasta and keep everything else the same.
    Reply
  • IlanaS
    14 JAN, 2013
    Great recipe! My family loved it! A few variations - I used 5 large cloves, not 3, I used fresh basil instead of parsley, and it took about 45 minutes to brown my zucchini - so i would allow at least an hour to get this one on the table - worth it!!!!!
    Reply
  • Trish Begg
    31 DEC, 2012
    Next time will add a few toasted pine nuts as well for texture.
    Reply
  • Trish Begg
    31 DEC, 2012
    Used far less courgette and tomato (used baby plumb tomatoes which had a more intense flavour) than in the recipe also only used 2 tablespoons of oil not 5 which would have left the dish swimming in oil. I also added a tablespoon of cream just to thicken the sauce a wee bit. Was lovely with those adjustments.
    Reply
  • kimshuman
    31 JUL, 2012
    This was an INSANE amount of food. Serves 4? More like 10! There is 5 lbs. of food! The zucchini was so watery that I didn't need to add the pasta water to scrap off of pan. Won't make again but was ok for dinner.
    Reply
  • 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...)
    Reply
  • MangiaQuesto
    12 APR, 2011
    Very good and very easy. I used whole wheat pasta.
    Reply
  • 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
    Reply
  • kerribw
    26 OCT, 2009
    This was soooo good. I added more garlic
    Reply
  • linda_pearn
    13 AUG, 2009
    I thought that 3 cloves of garlic was too much. Next time I'm only going to use 2.
    Reply