Name: Ziti with Roasted Zucchini and Garlic
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Zucchini, cut into 1/4-inch thick rounds - 2 pounds; Shallots, sliced - 8 large; Olive oil, divided - 7 tablespoons; Garlic, halved - 12 cloves; Crushed red pepper - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon; Ziti pasta - 1 (16 ounce) package; Chopped fresh basil, divided - 1 cup; Grated Parmesan cheese - ¾ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Ziti with Roasted Zucchini and Garlic

1. Zucchini, cut into 1/4-inch thick rounds - 2 pounds

2. Shallots, sliced - 8 large

3. Olive oil, divided - 7 tablespoons

4. Garlic, halved - 12 cloves

5. Crushed red pepper - ½ teaspoon

6. Salt and ground black pepper to taste - ½ teaspoon

7. Ziti pasta - 1 (16 ounce) package

8. Chopped fresh basil, divided - 1 cup

9. Grated Parmesan cheese - ¾ cup

How to cook deliciously - Ziti with Roasted Zucchini and Garlic

1. Stage

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

2. Stage

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.

3. Stage

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

4. Stage

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.

5. Stage

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.