Roasted Zucchini and Tomato Pasta

Name: Roasted Zucchini and Tomato Pasta
Prep time: 35 min
Total time: 35 min
Ingredients: 2.5 pounds zucchini, trimmed and cut into ½-inch pieces; 1.5 pounds plum tomatoes, cut into ¾-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; 0.25 cup chopped fresh parsley; 0.25 cup grated Parmesan cheese, plus more for serving

3.2

(219)

10 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

35 mins

Total Time:

35 mins

Servings:

4

Roasting the zucchini and tomatoes rather than sauteing them intensifies their flavor.

Ingredients

2 ½ pounds zucchini, trimmed and cut into ½-inch pieces
1 ½ pounds plum tomatoes, cut into ¾-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
¼ cup chopped fresh parsley
¼ cup grated Parmesan cheese, plus more for serving

Directions

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.
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.