Lisa Cooks

Roasted Zucchini and Tomato Pasta

Roasting brings out the good flavors and makes this recipe easy
45 minutes Total Time
15 minutes to prep
30 minutes to cook
Comments
3 servings
I adapted this recipe from Everyday Foods. I used to make this all the time in the summer before I started living with such a picky eater who won't eat zucchini. I still make it for myself sometimes and eat it for lunch over a few days.
Adapted From: Everyday Food Magazine
vegetarian summer dinner vegetables pasta easy

Notes

Do not forget to save some pasta water when the pasta is almost done. It will be used on the vegetable pan to scrape up the juices from the tomatoes that have baked on to the pan. You need a large rimmed baking sheet for this recipe. Please note I use Morton's Kosher salt in this recipe which is about 1/3 less salt per measurement than table salt. If you are using table salt, adjust the amounts and use between 1/2 and 3/4 of the amount specified. As always, you can adjust the amounts of the ingredients to your taste.

Ingredients

Ingredients with an * are listed more than once.

Directions

  • Preheat the oven to 450°. Gather and prep ingredients while the oven is preheating.
    Step 0
  • On a rimmed baking sheet, mix the zucchini, tomatoes, garlic, salt, pepper and olive oil together. Roast in the preheated oven for 25-30 minutes. Stir occasionally.
    Step 1
  • After vegetables are in the oven, start boiling 3 quarts of water in a large pan.
    Step 2
  • After water comes to a boil, add kosher salt and pasta to the boiling water. Cook according to package directions.
    Step 3
  • Before draining pasta, reserve some of the water in a measuring cup. You can dip the cup into the pot and scoop some up.
    Step 4
  • When vegetables are done roasting, the zucchini should be lightly browned, and there will be tomato juice cooked on to the pan. Remove pan from oven. Pour some (1/4 - 1/2) cup of pasta water on to the pan and scrape up any browned bits with your spatula.
    Step 5
  • Drain the pasta and return it to the pan. Pour the vegetables and all the juices into the pasta.
    Step 6
  • Add olive oil, parmesan cheese and basil. Stir to combine.
    Step 7
  • Serve, topping with more cheese and basil if desired. Leftovers will keep for a few days in the refrigerator and can be served warm or cold. You may want to loosen with a little more olive oil.
    Step 8

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