Roasting the zucchini takes a little bit of time, but changes everything about this dish! Well worth the wait.
Ingredients
- zucchini, cut into 1/4-inch thick rounds: 2 pound
- shallots: 8 piece (sliced)
- olive oil: 7 Tbsp (divided)
- garlic: 12 clove (halved)
- red pepper: 0.5 tsp (crushed)
- salt and ground black pepper: (to taste)
- ziti pasta: 1 pack (16 ounce pack)
- fresh basil: 1 cup (divided, chopped)
- Parmesan cheese: 0.75 cup (grated)
Metric Conversion
Stages of cooking
-
Preheat the oven to 400 degrees F (200 degrees C).
-
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.
-
Roast vegetables in the preheated oven, turning occasionally, until tender, about 30 minutes.
-
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.
-
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.
