• 4servings
  • 35minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds zucchini, trimmed and cut into 1/2-inch pieces

  2. 1 1/2 pounds plum tomatoes, cut into 3/4-inch chunks

  3. 3 garlic cloves, thinly sliced

  4. 5 tablespoons olive oil

  5. 2 teaspoons coarse salt

  6. 1 teaspoon freshly ground pepper

  7. 1 pound long fusilli or linquine

  8. 1/4 cup chopped fresh parsley

  9. 1/4 cup grated Parmesan cheese, plus more for serving

Instructions Jump to Ingredients ↑

  1. « » Heat oven to 450 degrees. On rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and pepper. Spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes.

  2. In large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Toss with remaining tablespoon oil; cover.

  3. Pour reserved pasta water onto baking sheet of cooked vegetables; scrape with a wooden spoon to loosen browned bits. Stir vegetables and juices into pasta. Add parsley and Parmesan; toss to combine. Serve with more Parmesan.


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