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.

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!!!!!

Next time will add a few toasted pine nuts as well for texture.

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.

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.

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...)

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

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

This was soooo good. I added more garlic

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