Roasted Zucchini and Tomato Pasta

Prep Time:
35 mins
Total Time:
35 mins

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


  • 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


  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.

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