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

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.