Friday, August 20, 2010

Roasted Zucchini and Tomato Pasta

Do you have hoards of zucchini and tomatoes from your garden?
Try this:
This is a perfectly "light" summertime meal.

Roasted Zucchini and Tomato Pasta

4 medium zucchini, chopped
5 large Roma tomatoes, chopped
3 garlic cloves, finely chopped
7 tablespoons olive oil
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
1 pound linquine
1/4 cup chopped fresh basil
1/4 cup grated Parmesan cheese, plus more for serving

Preheat oven to 450 degrees.
On a rimmed baking sheet, toss the zucchini, tomatoes, garlic, 5 Tbsp. olive oil, salt, and pepper, spread into a single layer, and roast until the vegetables are cooked through and the zucchini is beginning to brown, 20 to 25 minutes, stirring occasionally.

Meanwhile, bring a large pot of water to a boil. Add pasta, and cook until al dente according to package directions, about 12 minutes.
Drain pasta and transfer to a large bowl.

Remove vegetables from oven and add to pasta.
Toss to combine.
Add 2 Tbsp. olive oil, basil and cheese.
Toss to combine.
Serve immediately.

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