Ziti with Roasted Zucchini and Garlic

asian european greek italian korean mediterranean middle eastern region thai main spicy savory umami medium fast

Prep

23 min

Cook

54 min

Total

77 min

Ingredients (9)

2 pounds zucchini, cut into g

8 large shallots, sliced g

12 cloves garlic, halved g

7 tablespoons olive oil, divided g

½ teaspoon red pepper flakes g

salt and ground black pepper to taste g

1 (16 ounce) package ziti pasta g

1 cup chopped fresh basil, divided g

¾ cup grated Parmesan cheese g

Nutrition

kcal

fat

carbs

protein

Instructions

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

Toss zucchini, shallots, and garlic with 5 tablespoons oil in a bowl until coated; season with pepper flakes, salt, and black pepper. Transfer to a rimmed baking sheet.

Roast in the preheated oven, flipping occasionally, until tender, about 30 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Cook ziti in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain, reserving ¾ cup cooking water.

Toss ziti with 1 tablespoon oil; transfer to a large pot. Add roasted vegetables, ¼ cup cooking water, and remaining 1 tablespoon oil; cook and stir over medium heat until heated through. Add ¾ cup basil and Parmesan cheese; toss and add remaining cooking water, 1 tablespoon at a time, if dry. Season with salt and black pepper. Sprinkle remaining ¼ cup basil on top.