Ziti Pasta with Roasted Zucchini and Garlic: An Easy Recipe

Ingredients

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

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C).
2. In a bowl, combine zucchini, shallots, and garlic with 5 tablespoons of olive oil. Season generously with pepper flakes, salt, and black pepper. Spread the mixture onto a rimmed baking sheet.
3. Roast in the preheated oven, turning occasionally, until the vegetables are tender, approximately 30 minutes.
4. While the vegetables roast, bring a large pot of lightly salted water to a boil. Add the ziti pasta and cook, stirring occasionally, until al dente, about 9 to 12 minutes. Drain the pasta, reserving ¾ cup of the cooking water.
5. Return the cooked ziti to the large pot and toss with 1 tablespoon of olive oil. Add the roasted vegetables, ¼ cup of the reserved cooking water, and the remaining 1 tablespoon of olive oil. Cook over medium heat, stirring constantly, until everything is well combined and heated through. Stir in ¾ cup of fresh basil and Parmesan cheese. Add the remaining cooking water, 1 tablespoon at a time, if needed to reach your desired consistency. Season with salt and black pepper to taste. Garnish with the remaining ¼ cup of fresh basil before serving.

Nutrition

• Calories: 556 kcal
• Fat Content: 20 g
• Fiber Content: 5 g
• Sugar Content: 7 g
• Sodium Content: 210 mg
• Protein Content: 18 g
• Cholesterol Content: 9 mg
• Carbohydrate Content: 78 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g