Ziti with Roasted Zucchini and Garlic recipe

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Ingredients

2 pounds zucchini, cut into 1/4-inch thick rounds
8 large shallots, sliced
7 tablespoons olive oil, divided
12 cloves garlic, halved
½ teaspoon crushed red pepper
salt and ground black pepper to taste
1 (16 ounce) package ziti pasta
1 cup chopped fresh basil, divided
¾ cup grated Parmesan cheese

Nutrition Info

555.9 calories
carbohydrate: 77.7 g
cholesterol: 8.8 mg
fat: 20.2 g
fiber: 4.9 g
protein: 18.2 g
saturatedFat: 4.2 g
servingSize: -
sodium: 209.7 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Toss zucchini, shallots, 5 tablespoons oil, garlic, and crushed red pepper in a bowl until coated. Spread on rimmed baking sheets and sprinkle with salt and pepper.

  3. Roast vegetables in the preheated oven, turning occasionally, until tender, about 30 minutes.

  4. While vegetables are roasting, bring a large pot of lightly salted water to a boil. Cook ziti pasta at a boil, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain, reserving 3/4 cup cooking water.

  5. Toss cooked pasta with 1 tablespoon oil. Transfer to a large pot. Add roasted vegetables, 1/4 cup cooking water, and remaining 1 tablespoon oil, stir over medium heat until heated through. Add 3/4 cup basil and Parmesan cheese. Toss, adding remaining cooking water, 1 tablespoon at a time, if dry. Season with salt and pepper. Serve with remaining basil sprinkled on top.

Recipe Yield

6 servings

Recipe Note

Roasting the zucchini takes a little bit of time, but changes everything about this dish! Well worth the wait.

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