Ziti with Roasted Zucchini | view more Recipe

Ziti with Roasted Zucchini

  • '2 pounds medium zucchini
  • trimmed
  • cut into 1/4-inch-thick rounds'
  • '12 garlic cloves
  • peeled
  • halved'
  • '8 large shallots
  • halved
  • thinly sliced'
  • '7 tablespoons olive oil
  • divided'
  • '1/2 teaspoon dried crushed red pepper'
  • '2 1-pound boxes ziti
  • cooked
  • drained
  • 3/4 cup cooking liquid reserved'
  • '1 cup chopped fresh basil
  • divided'
  • '3/4 cup grated Pecorino Romano cheese'

  1. Preheat oven to 400°F
  2. Toss zucchini, garlic, shallots, 5 tablespoons oil, and crushed red pepper in bowl
  3. Spread on 2 large rimmed baking sheets; sprinkle with salt and pepper
  4. Roast vegetables until tender, turning occasionally, 30 to 35 minutes
  5. Toss cooked pasta in large bowl with 1 tablespoon oil
  6. Transfer half of pasta (8 cups) to another bowl; cool, stirring occasionally
  7. Cover; chill (reserve for mac and cheese)
  8. Place remaining pasta in large pot
  9. Add roasted vegetables, 1/4 cup pasta cooking liquid, and 1 tablespoon oil; stir over medium heat until heated through
  10. Add 3/4 cup basil and cheese
  11. Toss, adding reserved cooking liquid by tablespoonfuls to moisten if dry
  12. Season with salt and pepper
  13. Transfer pasta to large platter
  14. Sprinkle pasta with remaining 1/4 cup basil