Roasted Tomato And Zucchini Pasta

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 1/2 lbs zucchini, trimmed and cut into 1/2-inch pieces
• 1 1/2 lbs plum tomatoes, cut into 3/4-inch chunks
• 3 garlic cloves, thinly sliced
• 6 tablespoons olive oil, divided
• salt and pepper
• 1 lb long fusilli or 1 lb linguine
• 1/4 cup chopped fresh parsley
• 1/4 cup grated parmesan cheese, plus more for serving

Recipe

• 1 heat oven to 450°.
• 2 on rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and pepper.
• 3 spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes.
• 4 meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 12 minutes.
• 5 drain pasta, reserving 1/2 cup cooking water.
• 6 return pasta to pot. toss with remaining tablespoon oil; cover.
• 7 pour reserved pasta water baking sheet of cooked vegetables; scrape with a wooden spoon to loosen browned bits.
• 8 stir vegetables and juices into pasta.
• 9 add parsley and parmesan; toss to combine.
• 10 serve with more parmesan.