Dry Vegetable Cheese Chowder Mix {Meal in a Jar}

One of my all time favorite soups is now available as a shelf stable dry mix.  Aside from the convenience of having these lining your pantry shelves for a quick and delicious dinner any time, recipes like these also make for the perfect gift.  Not to mention the convenience factor for camping / backpacking / hunting / 72 hour kit food options.  No refrigeration, light weight, nutritious and great tasting.  Just switch out the glass jar for a ziplock bag if you plan to hit the hills.

To make this even more backpacker friendly, you can buy resealable mylar bags, add the jar contents along with boiling water to the bag, seal it up, and let it cook on its own.  This takes about twice as long as boiling on the stovetop, but it is another option.

Shelf life on these jars are 1 year.  If you have a food saver with the ability to seal a mason jar lid on dry goods, it will last much longer (upwards of 15 years if kept in a cool, dry place).

You can use any brand of freeze dried or dehydrated food here, but I've included links to the products that I use personally.  Click here to find out more about how you can earn these products for free or half off.

Dry Vegetable Cheese Chowder Mix

Menu Managed Original

1/4 c. mashed potato flakes
1/3 c. cheese blend powder
1/4 c. powdered milk
1 tsp. salt
1/2 tsp. pepper
1 tsp. chicken bouillon
1/2 c. dehydrated potato chunks
1/2 c. dehydrated carrot dices
1/2. c. freeze dried onions
3/4 c. freeze dried broccoli
3/4 c. freeze dried cauliflower
3/4 c. freeze dried celery

Add all contents to a wide mouth quart jar, in the order listed above.  You will have to push down on the celery to get it all to fit.

To make the soup:
Add 7 cups of water to a pot and turn heat to high.
Dump contents of jar into water and bring to a boil, then reduce heat to medium and simmer for 30 minutes, until potatoes are fully cooked, stirring occasionally.
Soup will thicken up quiet a bit near the end of cooking time, so don't worry if it looks too thin.
Add up to 1 more cup of water if soup seems too thick for your liking.
Season to taste with additional salt and pepper, if desired.

Tomato Basil Sauce with Roasted Garlic {Bottled}

Tomatoes are abundant here right now, and there is no better way to preserve the garden goodness all through the winter months than by making this sauce.
Toss it over noodles.
Spread it over pizza crust.
Add it to some tomato soup (or any recipe calling for tomato) for a touch of homemade flair.
It is thick and hearty and garlicy and delicious.
I often make this in a HUGE batch (I'll at least double the recipe if I have the tomatoes); I feel it makes my time more worth while.  You can easily half (or more) the recipe, but stick to measurements pretty closely here, as straying can alter the acid levels which is no bueno for canning.
If you aren't into the whole canning scene, this sauce also freezes beautifully.

Tomato Basil Sauce with Roasted Garlic

Recipe modified from Our Best Bites

24 lbs. ripe tomatoes

1/3 c. packed brown sugar

1/4 c. kosher salt

2 Tbsp. balsamic vinegar

2 tsp. ground black pepper

4 c. lightly packed fresh basil leaves, chopped

1 Tbsp. oregano

1 Tsbp. thyme

1 Tsbp. parsley

1/3 c. pureed roasted garlic (about 4 heads)

2/3 c. lemon juice (for canning only)

Blanch tomatoes and remove all skins and stems.

Rough chop tomatoes and add to large stainless steel pot.

Add brown sugar, salt, vinegar and pepper and stir to incorporate.

Bring to a boil and reduce heat to a steady simmer, but still bubbling all over.

Continue simmering, uncovered, until mixture is reduced to desired consistency (at least 2 hours).

Stir occasionally while sauce is simmering.

If you like your sauce with some chunks, leave as is.  If you like it smooth, you can pulse with an immersion blender.

Once desired consistency is met, stir in basil, oregano, thyme, parsley and garlic.

Adjust seasoning to taste.

If canning:

Add 1 Tbsp. of lemon juice into each hot, sterilized pint jar (12), or 2 Tbsp. for quart jars (6).

Ladle sauce into jars, accounting for headspace.

Remove air bubbles by running a knife along the outside of the jar, 4-5 times around.

Wipe rims and top with hot lids.

Screw on bands.

Process in a hot water bath canner for 35 minutes, adjusting for altitude if necessary (45 minutes Utah time).

Makes 12 pints or 6 quarts.

Kale and Pepper Frittata

Kale and Pepper Frittata

Recipe modified from Pioneer Woman

12 eggs

salt and pepper to taste

3/4 c. shredded cheddar cheese

1/2 c. shredded pepperjack cheese

2 Tbsp. butter

1/2 medium onion, chopped

1 large baked potato, diced

2 c. chopped kale leaves (or other green)

2 whole jarred roasted red bell peppers, chopped

1/4 c. green chilies, chopped

1/4 c. pepperoncini peppers, chopped

Preheat oven to 375 degrees.

Beat eggs until just mixed, and add salt and pepper.

Stir in cheeses and set aside.

In a large non-stick skillet, melt butter.

Add onions and cook until golden brown.

Add diced potato and season with salt and pepper.

Once heated through, add kale leaves, stir and cook for 1 minute.

Add peppers and stir to evenly distribute.

Pour egg mixture over veggies in skillet so that it evenly coats everything.

Let it sit on the burner for 30-45 seconds to set the edges, then move skillet to the oven.

Cook for 10-12 minutes, checking frequently - eggs should be set but not browned on top.

Slide frittata out of skillet and cut into wedges.

Chili Stuffed Baked Potatoes

These delicious potato boats are super simple, hearty comfort food at its finest.  I mean... at its easiest.  I love these for a quick weeknight meal.  We served ours with sauteed greens and fresh fruit.

Chili Stuffed Baked Potatoes

Inspiration from Slimming Eats

4 large baking potatoes
1 can chili con carne (or whatever chili you prefer)
1 c. cheddar cheese, grated
green onions and sour cream for garnish

Bake potatoes in oven or microwave until cooked through.

Meanwhile, heat chili in small saucepan until warmed.

Once potatoes are cooked, cut in half lengthwise.

Scoop out centers of each potato, leaving at least 1/4" of potato flesh around the edges.

Discard or save insides of potatoes for another dish.

Arrange potatoes on a large baking sheet.

Evenly divide chili among potatoes.

Sprinkle cheese evenly over chili.

Place under broiler for 5 minutes, or until cheese is golden and bubbly.

Garnish with sour cream and green onions.

Roasted Vegetable Mac and Cheese

What it is about mac and cheese that people get so worked up about?  Seriously folks, it is noodles with cheese.  That's it.  I must have tried 10 different recipes that claimed they owned the title for best macaroni and cheese recipe.  Blah...  I pretty much gave up on finding one that satisfied me enough to call it a meal, let alone one to rave about.

But then, as it always does, Pinterest saved the day.
Enter Roasted Vegetable Mac and Cheese.
It is filling and spicy and delicious and chock full of veggies.
It was everything I never knew I ever wanted.

Roasted Vegetable Mac and Cheese

Recipe Modified from Comfort of Cooking

5 c. chopped veggies of choice
(I used what I had on hand: broccoli, cauliflower, carrot, parsnip, bell pepper, corn, zucchini)
2 c. dried pasta (I used mini penne)
1/4 c. olive oil, plus 1 Tbsp. for drizzling
1 clove garlic, minced
3 Tbsp. flour
2 c. milk
1 1/4 c. cheddar cheese, shredded
1 1/4 c. pepperjack cheese, shredded
1/2 tsp. red pepper flakes
1/2 tsp. cayenne pepper
salt and pepper to taste

Chop vegetables into evenly sized cubes.
Arrange on a cookie sheet lined with foil.
Drizzle lightly with 1 Tbsp. olive oil.
Season lightly with salt and pepper.
Roast in a 400 degree oven for 20 minutes.

Meanwhile, cook pasta according to package directions.
Drain and set aside.
Combine grated cheeses and mix.

In a large ovenproof skillet heat remaining 1/4 c. oil.
Add garlic and cook until fragrant, about 30 seconds.
Whisk in flour and cook for 1 minute.
Gradually whisk in the milk, stirring constantly until mixture is slightly thickened.
Remove from heat and stir in all but 1/2 c. of the cheese mixture.
Continue stirring until melted and smooth.
Add red pepper flakes and cayenne pepper.
Season to taste with salt and pepper.

Gently stir in cooked noodles and roasted vegetables.
Sprinkle remaining 1/2 c. cheese mixture over the top.

Place skillet under the broiler until cheese is melted and golden brown.

Avocado Egg Salad Sandwich

How I never thought to add avocado to an egg salad is beyond me.

It pairs perfectly with the eggs, and can significantly reduce (if not replace completely) the mayo.

Perfect for a quick lunch or snack.

Avocado Egg Salad Sandwich

Recipe modified from Never Homemaker

4 hard-boiled eggs

1 large avocado, cubed

2 Tbsp. mayo

salt and pepper to taste

cilantro, to taste

Mash hard boiled eggs with fork and add remaining ingredients.

Stir to combine.

Serve on carb of choice.

Quinoa Black Bean Burrito Bowls

I love the concept of burrito bowls; everything mexican that you love heaped together in a bowl rather than stuffed into a tortilla.  This particular dish is topped over quinoa, and it is delicious.  We always add meat to ours, but this would be very filling as a vegetarian meal as well.

As far as the meat goes: this is definitely a 'leftover' meal for me.  One that you can take any extra shredded meat, add some quinoa and toppings and you are good to go.

Quinoa Black Bean Burrito Bowls

Recipe modified from The Shiksa in the Kitchen

1 c. quinoa

1 Tbsp. olive oil

1/4 c. minced onion

1 can black beans, rinsed and drained

1/4 c. chopped fresh cilantro

1/4 tsp. cumin

dash red pepper flakes

1/4 c. water

3 Tbsp. lime juice, divided

salt and pepper to taste

Meat of choice, cooked and shredded:

I like it with kalua pork the best, but we've used chicken and beef also

Toppings of choice:

corn

peppers

olives

lettuce

tomato / salsa

avocado / guacamole

sour cream

Cook quinoa according to package directions.

When finished, fold in remaining 2 Tbsp. lime juice and chopped cilantro.

Meanwhile, saute onions in olive oil until translucent.

Add beans, water, cumin and red pepper flakes.

Bring to a boil and simmer for 15 minutes, or until most of the water has evaporated.

Stir in 1 Tbsp. lime juice, and season to taste with salt and pepper.

To assemble bowls, layer quinoa, beans, meat, and any additional toppings.

Serve warm.

Autumn Butternut Soup

There are a million butternut squash soups out there.  This is my version of a few that I compiled together.  It is delicious, filling, and great for you.

Autumn Butternut Soup

Menu Managed Original

2 Tbsp. extra virgin olive oil

1 onion, chopped

3 carrots, chopped

salt and pepper to taste

4 c. cubed butternut squash

1 large sweet potato, chopped

1 c. chicken broth (or vegetable)

1/2 c. orange juice

2 c. milk

1/4 tsp. nutmeg

Heat oil in large saucepan.

Add onion, carrot, salt and pepper, and cook until onion is translucent.

Add squash and potato and stir, cooking for one minute.

Add broth and cover.

Bring to a boil and cook until squash and potato are tender, about 15 minutes, stirring occasionally.

Add orange juice and 1 cup of milk.

Using an immersion blender (or regular blender), puree until smooth.

Add remaining cup of milk and nutmeg.

Stir and heat through.

Stacked Roasted Vegetable Enchiladas

These stacked enchiladas are full of veggies and have such a great flavor from being roasted.  The hubs likes it with chicken, but you could easily leave it out for a filling vegetarian dinner.

The veggies can be swapped out for whatever you have on hand.

Stacked Roasted Vegetable Enchiladas

Recipe modified from Perry's Plate

1/2 green bell pepper, matchsticks
1 red bell pepper, matchsticks
1/2 head cauliflower, 1/2" chunks
1 small sweet potato, 1/2" cubes (or butternut squash, or carrots)
1 medium onion, chopped
1 c. corn kernels
3 Tbsp. olive oil
2 tsp. cumin
2 cloves garlic, minced
salt and pepper to taste
1 large chicken breast
1/2 c.chopped cilantro
1 c. salsa
2 handfuls fresh spinach (or kale)
6-8 mixed grain Artisan tortillas (or corn, or flour)
1 c. cheddar, shredded
1 c. pepperjack, shredded


Place veggies in a large, rimmed baking sheet.
Drizzle with olive oil and mix together with your hands.
Squish some veggies aside and place the chicken breast on the sheet.
Season everything with salt, pepper and the cumin.
Roast at 425 for 40 minutes.
Shred chicken with a fork.

Meanwhile, spray an 8x8 or 9x9" baking pan with cooking spray.
Spread 1/3 of the salsa into the bottom of the baking pan, and sprinkle with 1/3 of the chopped cilantro.
Add a layer of tortilla pieces to completely cover the salsa.
Top with 1/3 of the vegetables, 1/2 of the spinach leaves, then 1/2 of the shredded chicken breast.
Top with 1/3 of the cheddar and pepperjack cheeses.

Make a second layer of tortilla, salsa, cilantro, vegetables, spinach, chicken and cheese.
Top with a layer of tortillas, salsa, cilantro, vegetables and cheese (your baking dish should be stacked quiet high by now, you may need to press it down with your hands).
Cover with foil.

Bake at 300 for 20 minutes.
Remove foil and bake another 10 minutes, until cheeses melt and everything is heated through.
Let sit for 5 minutes and cut into squares.
Serve with sour cream and green onions, if desired.

Veggie Pizza

This vegetarian pizza is packed with flavor!  One of my favorites to make when the garden is full.

Veggie Pizza

Menu Managed Original

1 pizza dough

2 cloves garlic

2 Tbsp. olive oil

1/2 c. onion, chopped fine

1 slicing tomato, seeded

1/4 c. fresh basil leaves, rough chop

1/2 small zucchini

1/2 small summer squash
 1/2 c. chopped red, orange or yellow bell pepper
1 Tbsp. Italian seasoning
3/4 c. pepperjack  or cheddar cheese

1 1/4 c. mozzarella cheese

Prepare pizza dough and roll out.

Mix olive oil with garlic and brush evenly over entire surface of dough.

Mix cheeses with Italian seasoning and spread half the mixture over pizza.

Thinly slice tomatoes (you may need to cut it in half and give it a slight squeeze to remove some of the juice).

Layer onions, basil leaves, zucchini, summer squash and bell pepper.

Top with remaining cheese mixture.

Bake at 425 for 15 minutes, or until cheese is melted and golden brown.

Grilled Cheese with Tomato and Basil

A perfectly easy (and delicious) way to spice up ordinary grilled cheese.

The perfect summertime sandwich.

Grilled Cheese with Tomato and Basil

One large slicing tomato, seeded and thinly sliced.

Fresh basil leaves

Cheese of choice (mozzarella, Gouda, Swiss and muenster are my favorites), sliced

Pita bread (or regular bread)

Between bread, layer cheese, basil and tomatoes.

Toast or grill until cheese melts.

Mango Quinoa Salad

Another excellent quinoa recipe!  SOOOO DELICIOUS!

And if you happen to be like my husband, who refuses to believe that any type of fruit should EVER be served in the same dish as onions or meat, you can forgo the mango's altogether (which would also be a good option for the dead of winter when juicy mango's are no-where to be found).

Either way, this is definitely a keeper!

Mango Quinoa Salad

Recipe modified from Our Best Bites

3/4 c. uncooked quinoa

1 c. + 2 Tbsp. chicken broth (or water)

3 scallions, chopped

1 red bell pepper, chopped

1 can black beans, rinsed and drained

1 large handful cilantro, chopped

2 mango's, chopped

2 Tbsp. extra virgin olive oil

2 Tbsp. red wine vinegar

2 Tbsp. lime juice

salt and pepper to taste

Place quinoa and chicken broth in pot with a lid and bring to a boil.

Once boiling, reduce to a simmer and cook for 20 minutes.

Once cooked, remove from heat and let stand for 5 minutes with the lid still on.

Meanwhile, combine beans, scallions, bell pepper, mango's and cilantro in a bowl.

In a separate bowl, whisk together oil, vinegar and lime juice.

Once quinoa is done, fluff with a fork and add to bean/veggie mixture.

Pour dressing over everything and stir to combine.

Season to taste with salt and pepper.

Serve immediately, at room temperature, or cooled (I prefer room temp.)

** As a side note, if you plan on having leftovers, consider leaving out the mango's until just before serving; they will get mushy in the salad after a day.  The rest of the salad will store wonderfully in the fridge without them, and you can add fresh chopped mango as you eat up the rest.

Roasted Red Pepper Soup

If you are a red pepper fan, then you are bound to love this soup!

It was also surprisingly filling for being vegetarian.  Smooth and delicious!

**Take note that this recipe doesn't make very much; about 4 1/2 cups of soup - although one bowl filled me up.  If you have a lot to feed I'd double the recipe; or double it anyway, it freezes well.

Roasted Red Pepper Soup

Recipe modified from SkinnyTaste

4 large red bell peppers, roasted, with seeds removed

1 Tbsp. olive oil

1 onion, chopped

1 carrot, chopped

2 cloves garlic

1 tsp. herbs de provence

1 Tbsp. parsley

2 cans chicken broth

1 medium russet potato, peeled and chopped

1/4 c. Parmesan cheese

salt and pepper to taste

sour cream

Start roasting red peppers.

Meanwhile, in a medium saucepan, saute onion and carrot in olive oil until onion is translucent.

Add garlic, herbs de provence, and parsley and stir for 30 seconds, until garlic is fragrant.

Add chicken broth and potato, and simmer.

Peel and chop peppers and add to pot.

When potatoes are tender, puree everything with an immersion blender (or regular blender).

Add Parmesan cheese, and salt and pepper to taste.

Ladle into bowls and serve with a dollop of sour cream, if desired.

Southwestern Stuffed Spaghetti Squash

This delicious stuffed squash is just that... delicious.  And filling.  And easy.  And i've made it twice in the  past month (which is saying a lot for me).  And I have one more spaghetti squash left from my garden and it has this recipe written ALL over it.

Seriously, this is by far the best spaghetti squash recipe I've come across!

As a side note: we really prefer it with chicken, but it is still really good if you want to leave it out and make it vegetarian.

Southwestern Stuffed Spaghetti Squash

Recipe modified and photo from Bev Cooks

1 large spaghetti squash

1/4 c. butter

2 Tbsp. olive oil

1/2 red onion, chopped

3 cloves garlic, minced

1 jalapeno pepper, minced

1 red bell pepper, chopped

1 tsp. cumin

1 tsp. oregano

1 tsp. chili powder
1-2 c. shredded chicken

1 can black beans, rinsed and drained

1 c. corn

salt and pepper to taste

1/2 c. chopped cilantro

1 1/2 c. grated cheddar cheese

Cut squash in half and scoop out pulp.

Divide butter among halves and season with salt and pepper.

Roast squash in 400 degree oven for 45 minutes.

Meanwhile, heat oil in large skillet.

Add the onion and season lightly with salt, cooking until translucent.

Add the garlic, jalapeno, bell pepper, cumin, oregano, chili powder and some pepper.

Stir and saute for 2 minutes.

Add the chicken, beans and corn, stirring to combine.

Remove squash from oven and shred with forks.
Leave a small layer of squash in the shells, and add the rest to the skillet.

Add the cilantro, and stir gently to combine.

Scoop half of the mixture into the empty shells and sprinkle with half of the cheese.

Spoon the remaining squash mixture on top.

Sprinkle remaining cheese on top and place under broiler just until golden.

Garnish with additional cilantro if desired.

Harvest Time Zucchini Soup

We always make this delicious soup at the end of the harvest, when the weather starts to get too cold for the garden.  It also freezes well, which makes it fabulous all through the winter months.

Harvest Time Zucchini Soup

Recipe from Lyn H. Denna

4 c. chicken broth

6 small zucchini, diced

1 onion, diced

5 carrots, diced

2 potatoes, diced

2 cloves garlic, minced

2 tsp. curry powder

1 Tbsp. Worcestershire sauce 

1 tsp. salt

1/2 tsp. seasoned salt

1/2 tsp. pepper

1 can evaporated milk

hand full cilantro leaves, chopped

In a large pot, combine all ingredients except milk.

Simmer for 20-30 minutes.

Using an immersion blender, puree to desired consistency.

Add milk and heat through.

Easy Vegetable Stir Fry

This comes together quickly and is really easy to prepare.  You can add cooked chicken, beef, pork, etc., but this is very filling as is.

Easy Vegetable Stir Fry

Recipe modified from Our Best Bites

13.25 oz. whole wheat linguine

oil

1/4 c. soy sauce

1 Tbsp. brown sugar

2 1/2 Tbsp. rice wine vinegar

1 Tbsp. chili sauce

1 1/2 Tbsp. sesame oil

4 cloves garlic

1 1/2 tsp. dried ginger

1 jalapeno, seeded and finely chopped

1 large bell pepper (red, orange or yellow), thinly sliced

1/2 red or sweet onion, sliced thin

2-3 c. fresh green beans

1 small zucchini, thinly sliced

2 c. baby carrots, quartered lengthwise

salt and pepper to taste

Cook noodles according to package directions.

Mix soy sauce, brown sugar, vinegar, chili sauce, sesame oil, garlic, ginger and jalapeno in a small bowl and set aside.

Heat oil in large skillet.

Stir fry onions and carrots until onions are tender.

Add green beans and stir fry a minute longer.

Add zucchini and bell pepper and stir to combine.

Drain noodles and immediately add to pot.

Whisk sauce mixture and pour over noodles.

Stir everything together, adding a little more oil if too sticky.

Garnish with sesame seeds and cilantro, if desired.

Mandarin Pasta Salad

So... I am aware that this is a "summer salad", but it is seriously scrumptious!

Plus all of these ingredients are easily accessible year round.

Make it.  You will not be disappointed!

Mandarin Pasta Salad
Recipe from Confessions of a Bake-a-Holic
Dressing

1 tsp fresh ginger, grated
1 clove garlic, diced
1/3 c. rice vinegar
1/4 c. orange juice
1/4 c. vegetable oil
1 tsp. sesame oil
1 envelope Lipton onion soup mix
2 tsp. sugar
Mix well and refrigerate.
Salad
8 oz bowtie pasta, cooked
1/2 of a cucumber, diced
1/2 c. diced red bell pepper
1/2 c. chopped red onion
6 oz. baby spinach
11 oz can mandarin oranges, well drained
1/2 c. sliced almonds, toasted (350 for 8 minutes)
Toasted sesame seeds.
 
Toss together.
Pour all of the dressing over entire salad or serve on the side (do the latter if you plan to have leftovers).

Spinach, Carmelized Onion and Sun Dried Tomato Pizza

This might just be my new favorite pizza.  And if you don't know, that is saying a lot.  Make this.  And then bring me at least one piece...

Spinach, Carmelized Onion and Sun Dried Tomato Pizza

Menu Managed Original

1 pizza dough

2 c. shredded mozzarella cheese

large handful baby spinach leaves

1 large onion, carmelized

3/4 c. sun dried tomatoes in oil, drained, with some oil reserved

2 Tbsp. Parmesan cheese

Prepare dough and roll out.

Brush entire surface of dough with reserved oil from sun dried tomatoes.

Sprinkle 1 c. mozzarella over dough.

Arrange spinach in a single layer over entire pizza.

Spread carmelized onions over spinach leaves.

Sprinkle remaining mozzarella over onions.

Bake at 400 for 15 minutes.

Arrange sun dried tomatoes on top and sprinkle Parmesan cheese over everything.

Bake for an additional 5 minutes.

Spiced 4 Cheese Pizza

I was recently given a LOT of pepperjack cheese (which I happen to love).

So... I've been trying to incorporate it into some of my meals this week.

I started with pizza.

Spiced 4 Cheese Pizza

Pizza dough (found here)

1/2 - 1 can tomato sauce (my hubs LOVES a lot of sauce, so we use a full can)

2 Tbsp. Italian seasoning

1 c. pepperjack cheese

1/3 c. mozzarella cheese

1/3 c. cheddar cheese

1/3 c. parmesan cheese

1 tsp. dried cilantro

Roll out pizza dough.

Mix Italian seasoning with sauce and spread over dough.

Top with cheese.

Bake at 425 until browned and bubbly, about 12-15 minutes.

Sprinkle with dried (or fresh) cilantro.

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

Recipe from Confessions of a Bake-a-Holic

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.