Roasted Zucchini and Tomato Pasta

Ingredients

Ingredients with an * are listed more than once.

• 2 tablespoons olive oil *
• 1 pound plum tomatoes diced into 3/4" chunks
• 2 pounds zucchini , 1/2" dice
• 1 teaspoon kosher salt *
• 1/4 teaspoon black pepper
• 2 cloves garlic , sliced thinly
• 1/2 pound pasta
• 1 tablespoon kosher salt *
• 1 tablespoon olive oil *
• 1/4 cup Parmesan Cheese , freshly grated
• 2 tablespoons fresh basil leaves minced

Directions

• Preheat the oven to 450°. Gather and prep ingredients while the oven is preheating.
  
• 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.
  
• After vegetables are in the oven, start boiling 3 quarts of water in a large pan.
  
• After water comes to a boil, add kosher salt and pasta to the boiling water. Cook according to package directions.
  
• Before draining pasta, reserve some of the water in a measuring cup. You can dip the cup into the pot and scoop some up.
  
• 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.
  
• Drain the pasta and return it to the pan. Pour the vegetables and all the juices into the pasta.
  
• Add olive oil, parmesan cheese and basil. Stir to combine.
  
• 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.